Simple White Bean Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	1/8 recipe
Calories	340
Calories from Fat	25
Total Fat	3 g
Saturated Fat	1 g
Cholesterol	0 mg
Sodium	430 mg
Total Carbohydrate	60 g
Dietary Fiber	14 g
Sugars	11 g
Proteins	19 g
Vitamin A	8% DV
Vitamin C	45% DV
Calcium	20% DV
Iron	25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	8
Preparation Time	30 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

Ingredients	Measures
Olive oil	1 tablespoon
Onion, chopped	1½ cups
Garlic cloves, minced	2
Low sodium chicken broth	1 can (15 ounces)
Great Northern beans, rinsed and drained	2 cans (15 ounces each)
Cannellini beans, rinsed and drained	1 can (15 ounces)
Lima beans, rinsed and drained	2 cans (15 ounces each)
Oregano	½ teaspoon
Rosemary	½ teaspoon
Basil	½ teaspoon
Black pepper	¼ teaspoon
Evaporated skim milk	1 cup
Fresh parsley, chopped	1 tablespoon

Directions
Heat oil in large saucepan. Sauté onion and garlic until onion is translucent.
Add broth, beans, salt, and seasonings. Bring to a boil.
Simmer on low for 10 minutes.
Pour soup into blender; puree until smooth.
Return to saucepan and stir in evaporated milk. Heat thoroughly, top with fresh parsley.

Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 3; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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