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.

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4.0 by 22 people

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

Fresh Basil and Navy Bean Soup

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.

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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.
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22 Ratings

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