All Reliant Medical Group locations are closed Monday, May 27. Virtual ReadyMED sees patients via MyChart and most ReadyMED locations are open for walk-in care. LEARN MORE

Life after Bariatric Surgery Group Recipe of the Month – October 2023

Creamy White Bean Soup

Makes 6 cups

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 medium celery stalks, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon dried Italian seasoning
  • ½ teaspoon crushed red pepper
  • 2 (15 ounce) cans no-salt-added great northern beans, rinsed
  • 1 (2 ounce) Parmesan cheese rind (optional)
  • 4 cups unsalted vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 fresh or dried bay leaf
  • ½ teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh flat-leaf parsley for garnish

Directions

  1. Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.
  2. Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)
  3. Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

Nutrition per serving (1 cup) Calories:185, Fat 6g, Carbohydrates 28g, Fiber 9g, Protein 7g, Sodium 300mg

Recipe adapted from: Eating Well Magazine, Healthy Soup Recipes, Jasmine Smith.

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK

Close

Am I eligible to use Virtual ReadyMED?

Are you or the patient 4+ years old?
Are you in Massachusetts at time of video visit?
Do you have a Reliant PCP?
Do you have access to email on the device you are using?
By continuing I’m giving Reliant permission to communicate with me via text or email to complete this visit.
Close

Am I eligible to use Virtual ReadyMED?

Do you have a MyChart account?