This ad will not print with your recipe
Oops, we're sorry. Something went wrong. Please try again later.
Print Pinterest
Fresh Basil and Navy Bean Soup

Fresh Basil and Navy Bean Soup

Chopped kalamata olives give the soup a briny pop. Add them right before serving so the soup doesnt get too salty.

  • Makes: 4 servings
  • Serving Size: 1 3/4 cups
  • Makes: 7 cups
  • Start to Finish: 40 mins

Ingredients

  • 4 cups reduced-sodium chicken broth
  • 4 ounces dried medium shell pasta (1 1/3 cups)
  • 1 14 1/2 ounce can diced tomatoes
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 15 ounce can navy beans, rinsed and drained
  • 1 cup chopped cooked chicken breast
  • 1 cup fresh arugula
  • 1/2 cup chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • Kalamata olives
  • Parmesan cheese

Directions

  1. In a 4-quart Dutch oven bring broth to boiling. Add the pasta, undrained tomatoes, and crushed red pepper, if desired. Return to boiling; reduce heat. Cover and cook for 10 minutes or until pasta is just tender.
  2. Stir in remaining ingredients; heat through. Season to taste. Top with Parmesan cheese and kalamata olives.

From the Test Kitchen

Stir-ins/Toppers:

Stir in 1/3 cup pitted kalamata olives, coarsely chopped, and top soup with grated Parmesan cheese.

Nutrition Facts (Fresh Basil and Navy Bean Soup)

  • Per serving:
  • 293 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 30 mg chol. ,
  • 1114 mg sodium ,
  • 39 g carb. ,
  • 7 g fiber ,
  • 4 g sugar ,
  • 23 g pro.
http://www.bhg.com/recipe/fresh-basil-and-navy-bean-soup/
www.bhg.com © Copyright 2017, Meredith Corporation. All Rights Reserved.
This ad will not print with your recipe