Quick and Easy: Black, Red and White Soup

By Thayer Wine
Nashville Tennessean

Canned foods have come into disfavor for their often high salt content and lack of freshness, but there are a few canned products that do make the grade — among them, all the ingredients for a quick bean soup.

Canned tomatoes, broth (vegetable, beef or chicken) and beans (white and black ones) all are featured in this easy recipe; the red comes from tomato.

• 2 teaspoons olive oil
• 3 tablespoons chopped onion
• 1 stalk celery, chopped
• 1/4 cup chopped green pepper
• 1 clove garlic, finely chopped
• 2 1/2 cups no-fat, low-sodium chicken broth
• 1 can each (about 15 ounces each can) black and white (navy, cannelini) beans
• 1 large tomato, peeled, cored and chopped
• 1/4 cup dry white wine, optional
• 1/8 teaspoon cayenne pepper, optional

Heat olive oil in heavy two- or three-quart saucepan. Stir in chopped onion, celery and green pepper, and sauté until onion is translucent, about two minutes.

Stir in garlic and chicken broth. Drain and rinse canned beans and add to pot. Stir in the chopped tomato and white wine and cayenne pepper, if desired. Bring to a boil, then reduce heat and simmer about 5 minutes for flavors to blend. Serve immediately.

Serves four.

Per serving: 184 calories, 14 grams protein, 28 grams carbohydrate, 9.5 grams fiber, 3 grams fat, 0 cholesterol, 676 milligrams sodium.