Appetizers / Soups / Salads

Cannellini-Yogurt Soup is for Soup.

Cannellini-Yogurt Soup takes 15 minutes to prepare.

Cannellini-Yogurt Soup takes 45 minutes to cook.

Cannellini-Yogurt Soup makes 6 servings.

The ingredients for Cannellini-Yogurt Soup are:

1 15.5 oz can Goya Cannellini Beanss
4 cups (8 fl oz) Yogurt, plain, whole milk
4 cups Chicken stock, home-prepared
4 tbsp Butter, unsalted
3 tbsp dried mint leaves

Here is how you make Cannellini-Yogurt Soup:

Place yogurt into a large pan, and begin heating on low.Add eggs, then whisk in flour. Continue heating on low for about 15 minutes.Pour beans and liquid into blender. Add 1-2 cups stock and puree.Gradually add bean mixture, then remaining chicken stock to the yogurt mix. Raise temperature to medium and bring to a boil, stirring frequently.Lower temperature again and cook 10 minutes, stirring frequently.Place butter and mint leaves in a microwave safe dish and cook on high for 30 seconds. Stir and cook another 30 seconds, then seat aside for leave to absorb butter.When yogurt mixture has cooked at least 10 minutes, gradually add the butter/mint mixture and stir until well blended.Soup may be served hot or cold.Serving Size: Makes 6 1-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user ARKAY66.

The nutritional information for Cannellini-Yogurt Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 277.6

• Total Fat: 14.9 g
• Cholesterol: 46.8 mg
• Sodium: 462.5 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 3.5 g
• Protein: 13.9 g