For me, soup is love, comfort and memories. This one appeals to my kitchen-sink style of cooking.
—Annette Palermo, Beach Haven, NJ
Takes: 30 min. • Makes: 6 servings
2 tsp. olive oil
3 garlic cloves, minced
3 cans (15 oz. each) cannellini beans, rinsed and drained, divided
1/4 tsp. pepper
1 carton (32 oz.) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 oz.)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional
1. In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 30-45 seconds or until tender. Stir in two cans of the beans, the pepper and broth.
2. Puree the mixture with an immersion blender. Or, puree in a blender and return to the pan. Stir in the remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
3. Stir in spinach and basil; cook, uncovered, 2-4 minutes or until the spinach is wilted. If desired, serve with cheese.
11/4 cups: 192 cal., 2g fat (0 sat. fat), 0 chol., 886mg sod., 33g carb. (1g sugars, 9g fiber), 9g pro.