CREAMY TUSCAN BEAN SOUP *KISS* (Keep It Simple Supper)

Creamy Tuscan Bean Soup - KISS (Keep it Simple Supper)

 

When my aunt Gail and I traveled through Tuscany we had many versions of traditional bean soup during the primo, or first, course. The creaminess and ease of preparation make this a staple of the pureed and then the soft diet, but it is so good that you will make it as a quick supper on many occasions. Serve with a tossed salad and sliced Italian bread.

Two 15-ounce cans great northern or cannellini beans, drained
1 ½ cups chicken broth - Swanson low salt is excellent
1 garlic clove, peeled
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Place the beans, stock, garlic, rosemary, thyme, and red pepper flakes into a blender. Puree until smooth. Pour into a medium saucepan, add the olive oil, bring to a boil, lower the heat, and simmer for 15 to 20 minutes. Season with salt and pepper. Ladle into bowls.

Serves 4
Calories 195,
fat 3 g,
carbs 21 g,

protein 5 g