Cannellini Bean Soup Recipe…


This recipe makes 10 cups of Cannellini Bean Soup.


2 tbsp extra-virgin olive oil

1 medium onion, chopped

2 ribs celery, chopped

4 ripe tomatoes (fresh or canned), cut into small chunks

1 tsp sea salt/kosher salt

6 cups chicken broth, vegetable broth, or water

3 cans (15 oz. each) cannellini beans, rinsed and drained

2 cloves garlic, sliced

1/2 cup parsley, chopped


1. Heat olive oil in large pot over medium-high heat. Add onion and celery and saute 5-6 minutes until soft. Add tomatoes and salt, saute 3 minutes.

2. Add broth, beans, and garlic, and bring to a boil. Reduce heat to low and simmer 20 minutes for flavors to blend, adding the parsley during the last 5 minutes.

(per 1 cup serving: 153 cal, 6g protein, 23g carbs, 7g fiber, 4g fat (0g sat fat), 3mg chol, 742mg sod)

This recipe was given to us by Alex Gaensler, a member of FTM Fitness.