White bean soup

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Ingredients

2 15-oz BPA-free cans unsalted white beans (such as cannellini or navy beans), drained and rinsed
1 cup low-sodium chicken broth
1 cup plain unsweetened almond milk (or regular milk)
1 large shallot, roughly chopped
1 clove garlic, roughly chopped
3/4 tsp dried herbes de provence, divided
½ tsp sea salt
¼ tsp ground black pepper
3 tbsp extra-virgin olive oil
2 tbsp finely chopped fresh basil
2 tbsp finely chopped roasted unsalted almonds
2 tsp drained jarred capers, chopped


Preparation (serves 2)

1. In a blender, purée beans, broth, milk, shallot, garlic, ½ tsp herbes de provence, salt and pepper.

2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

3. Meanwhile, prepare pesto: In a bowl, stir together oil, basil, almonds, capers and remaining 1/4 tsp herbes de provence.

4. Divide soup among bowls and drizzle with pesto.



Nutrition Information
Serving Size: 1 3/4 cups
Calories: 619
Carbohydrate Content: 66 g
Fat Content: 30 g
Fiber Content: 19 g
Protein Content: 25 g
Saturated Fat Content: 4 g
Sodium Content: 761 mg
Sugar Content: 5.5 g
Monounsaturated Fat Content: 19 g
Polyunsaturated Fat Content: 3 g

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