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Black and White Bean Soup
Learn to make my simple
Black and White Bean Soup
! Pair it with an easy grilled cheese sandwich for a hearty dinner on a busy school night.
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Ingredients
▢
2
teaspoons
olive oil
▢
1
cup
chopped onion
▢
2
garlic cloves
crushed
▢
29
ounces
canned diced tomatoes with their juice
(2 cans)
▢
14.5
ounces
canmed navy or cannellini beans
drained (1 can)
▢
14.5
ounces
canned black beans
drained and lightly rinsed (1 can)
▢
14.5
ounces
beef broth
▢
2
tablespoons
chopped fresh parsley
▢
¾
teaspoon
dried basil
or 1 tblsp. chopped fresh basil
▢
½
teaspoon
ground black pepper
▢
1
teaspoon
salt
▢
2
teaspoons
red wine vinegar
or apple cider vinegar
Instructions
Heat oil in a large saucepan over medium heat.
Add onion and garlic, and saute 4 minutes or until tender.
Add tomatoes, beans, beef broth, parsley, basil, salt and pepper and bring to a boil.
Reduce heat and simmer 10 minutes.
(Optional) When ready to serve, stir in the vinegar.
Notes
Store leftovers in a closed container in the refrigerator for 3 to 4 days. Reheat over low heat or in the microwave.
Nutrition
Serving:
1
|
Calories:
290
kcal
|
Carbohydrates:
51
g
|
Protein:
17
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
2116
mg
|
Potassium:
1139
mg
|
Fiber:
15
g
|
Sugar:
7
g
|
Vitamin A:
417
IU
|
Vitamin C:
29
mg
|
Calcium:
175
mg
|
Iron:
6
mg