Ingredients Jump to Instructions ↓

  1. 2 Cannellini - (16 oz ea) - rinsed, drained

  2. 1 Stewed tomatoes - (28 oz)

  3. 2 Scallions, green parts only - chopped

  4. 1 cup 237ml Low-sodium vegetable broth

  5. 2 tablespoons 30ml Minced fresh cilantro or dill - or more to taste

  6. 1 teaspoon 5ml Salt-free herb-and-spice seasoning mix - or more to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In food processor, puree half of the beans until smooth. Add tomatoes with their liquid and scallions and puree mixture until smooth. Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro, seasoning mix and freshly ground black pepper to taste. Warm through over low heat, stirring occasionally. Serve hot. This recipe yields 6 servings. Per Serving: 226 Cal; 13g Prot; 1g Total Fat (0 Sat. Fat); 42g Carb.; 0mg Chol; 375mg Sod.; 9g Fiber.


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