Best Low Fat Gorgonzola White Bean Soup Recipes

SKINNY TUSCAN WHITE BEAN SOUP

Skinny Tuscan White Bean Soup image

120 total calories • 75% less sat fat than the original recipe. Feel like you've bean there and done that. Then try our fresh twist on a classic Tuscan soup that will take you places you have never bean.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 slice bacon, snipped
2 cloves garlic, minced
1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 3/4 cups reduced-sodium chicken broth
1 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
3 cups baby spinach leaves
Toasted baguette slices and/or fresh thyme sprigs (optional)

Steps:

In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.

Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

LOW-FAT GORGONZOLA-WHITE BEAN SOUP

Low-Fat Gorgonzola-White Bean Soup image

Make and share this Low-Fat Gorgonzola-White Bean Soup recipe from Food.com.

Provided by Dancer

Categories Beans

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
3 cups chicken broth, or vegetable
1 leek, cut into 1/4-inch slices (1 cup)
1 cup dried white bean
1 cup evaporated skim milk
1 ounce gorgonzola, crumbled

Steps:

Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender.
Stir in remaining broth, leek and beans. Heat to boiling.
Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. (Add more broth during cooking if liquid does not cover beans.)
Stir milk into soup.
Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency.
Stir blended mixture into remaining soup mixture. Stir in cheese until melted.

Nutrition Facts : Calories 304.9, Fat 3.8, SaturatedFat 1.8, Cholesterol 7.9, Sodium 764.8, Carbohydrate 46, Fiber 9.1, Sugar 11.8, Protein 22.7