Recipe serves: 6
| Prep Time | 10 min |
|---|---|
| Cook Time | 10 min |
Nutritional Information
| Serving Size 1 serving | |
| Amount Per Serving | |
| Calories | 80 |
| Calories from Fat | 10 |
| Total Fat | 1.5 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 350 mg |
| Total Carbs | 13 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Protein | 6 g |
| Vitamin A | 2 % |
| Vitamin C | 4 % |
| Calcium | 4 % |
| Iron | 8 % |
Lite White Bean Soup
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Ingredients
- 2 tsp. I Can't Believe It's Not Butter!® Spread
- 1 cup finely chopped onion
- 2 cloves garlic
- 1 tsp. fresh rosemary leaves
- 2 cans (14.5 oz. ea.) reduced sodium chicken broth
- 1 can (15.5 oz.) low sodium cannellini beans [or white kidney beans], rinsed and drained
Directions
- Melt I Can't Believe It's Not Butter!® Spread in large saucepot over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Add garlic and rosemary and cook, stirring frequently, 2 minutes. Stir in broth and beans and heat through.
- Puree soup in blender or food processor, in batches, until smooth. Return soup to saucepot and heat through.
