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Italian White Bean Soup (Clean Eating)

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"When I was diagnosed with rheumatoid arthritis, all I could think of was getting off all of the dangerous prescriptions they put me on. I started on a clean-eating kick and I am now in remission. This is one of my favorite recipes that got me through it."
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25 m servings 258
Original recipe yields 8 servings


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  1. Combine 1 can of white kidney beans and 2 cups broth in a blender. Blend to a smooth puree and pour into a large saucepan. Add remaining beans, remaining broth, tomatoes, onion, garlic, basil, thyme, and black pepper. Bring soup to a boil over medium-high heat, about 5 minutes. Reduce heat to a simmer, cover, and cook until beans are tender, 10 to 15 minutes.


  • Cook's Notes:
  • The recipe above is really just a starting point. Spice it up by adding some red pepper flake, cayenne pepper, and a little cumin, and you have the start to a fabulous white chicken chili. The possibilities are endless.
  • You can also use Great Northern beans instead of white kidney beans.

Nutrition Facts

Per Serving: 258 calories; 0.9 47.7 15.6 0 320 Full nutrition

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