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Bean and Celery Soup
Source: dLife

Cannelloni bean, in a flavorful broth with Parmesan cheese on top.

Prep Time: 6 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 170.5
Total Carbs 22.9 g
Dietary Fiber 6.6 g
Sugars 0.7 g
Total Fat 4.0 g
Saturated Fat 1.2 g
Unsaturated Fat 0.7 g
Potassium 134.4 mg
Protein 8.9 g
Sodium 632.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  olive oil
2 tsp  minced garlic
1 cup  fresh chopped celery
1 cup  low sodium vegetable broth
20 oz  canned cannellini beans
1 tbsp  ground sage
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/4 cup  chopped parsley
0 1/4 cup  Cheese, parmesan, fresh, grated
  1. Pour the oil into a saucepan and heat over medium high. Sauté the garlic and celery for about 3 minutes.
  2. Mix in the broth, beans, sage, salt, and pepper. Bring to a boil then decrease the heat and let simmer for 10 minutes.
  3. Evenly divide into 4 bowls and top with the parsley and Parmesan.

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