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Tomato & Bean Stoup Recipe

Looking for an easy Tomato & Bean Stoup recipe? Learn how to make Tomato & Bean Stoup using healthy ingredients.


Submitted by erinbbaker

Makes 6 servings



Rachael Ray recipe - Vegetable and white bean soup

Recipe Ingredients for Tomato & Bean Stoup

2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
1 cup celery
1 cup mushrooms
1 cup spinach
1 small zucchini, sliced
2 cups chicken stock
15 oz diced tomato
15 oz cannellini beans
1 Salt and pepper

Recipe Directions for Tomato & Bean Stoup

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.
Categories

Soup

Nutrition Facts
Serving Size 324.2g
Amount Per Serving
Calories
324
Calories from Fat
52
% Daily Value*
Total Fat
5.8g
9%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
552mg
23%
Potassium
1441mg
41%
Total Carbohydrates
51.9g
17%
Dietary Fiber
20.2g
81%
Sugars
6.3g
Protein
19.1g
Vitamin A 74% Vitamin C 35%
Calcium 14% Iron 36%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin C
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