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Tomato Artichoke Soup
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Tomato Artichoke Soup with Cannellini Beans Recipe

Robust bean stew with artichokes and tomatoes. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Entree, Main Course, Soup
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: Tomato Artichoke Soup
Servings: 6
Calories: 51kcal
Author: Kathy Owen

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 2-3 cloves garlic (minced)
  • 1 teaspoon oregano (dried)
  • 1 teaspoon basil (dried)
  • 2 15-ounce cans cannellini beans (drained and rinsed)
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can artichoke hearts (drained, rinsed, and cutting quarters)

Instructions

  • In a medium soup or sauce pot, heat the oil over medium-high heat until hot.
  • Add the onions and sauté until the onions are transparent.
  • Add the garlic, oregano and basil and continue cooking for about 30 seconds to release the flavors.
  • Add the tomatoes, beans and artichokes. Stir and continue heating for about 5 minutes until heated through.

Nutrition

Calories: 51kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg