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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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

258 calories; protein 15.6g; carbohydrates 47.7g; fat 0.9g; sodium 320.4mg. Full Nutrition
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