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6 servings
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Mediterranean White Bean Soup

Tasty white bean and tomato soup with rosemary, garlic, parsley and red wine vinegar.



  1. Rinse, pick over and soak the beans overnight in water. Drain.
  2. Sauté garlic and rosemary in oil until onions translucent.
  3. Add water and beans. Bring to a boil and simmer for 1 1/2 hours.
  4. Add tomatoes, parsley, red wine vinegar, salt and pepper and heat through while stirring.
  5. Note: based on recipe from the Joy of Cooking - 75th Anniversary Edition.
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if you don't have fresh or sundried tomatoes, check your pantry for tomato paste. carmelize the paste in the pan before adding the water for additional flavor. if you don't like rosemary, try basil. my mom always grows tons and then blends the leaves with a little bit of olive oil before packing it in resealable bags and freezing. i just break off about an inch long chunk and drop it in the pot right before serving. i would use much less oil for sauteeing (in a green pan to save calories too) if i were to add my frozen basil.


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Nutrition summary:

There are 214 calories in 1 serving of Mediterranean White Bean Soup.
Calorie break-down: 39% fat, 46% carbs, 15% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 86
Calories 214
% Daily Values*
Total Fat 9.57g 15%
  Saturated Fat 1.391g 7%
  Polyunsaturated Fat 1.191g  
  Monounsaturated Fat 6.636g  
Cholesterol 0mg 0%
Sodium 789mg 33%
Potassium 660mg  
Total Carbohydrate 25.77g 9%
  Dietary Fiber 9.6g 38%
  Sugars 0.85g  
Protein 8.21g  
Vitamin A 56% Vitamin C 85%
Calcium 51% Iron 109%
of RDI*
(214 calories)
11% of RDI
Calorie Breakdown:
Carbohydrate (46%)
Fat (39%)
Protein (15%)
* Based on a RDI of 2000 calories