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Servings: 4

Weight Watcher Smart Points: 9

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 15-ounce can cannellini beans, rinsed and drained
  • 2 carrots, peeled and chopped (about 1 1/2 cups)
  • 3 cups chicken broth
  • Fresh basil for garnish, optional
  • 1 teaspoon minced fresh rosemary (see comments above)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes (1/4 teaspoon if you prefer less spiciness)
  • 1 teaspoon sugar
  • 1 28-ounce can tomato purée
  • 1 small yellow onion, peeled and chopped (about 1 cup)
  • 2 grilled cheese sandwiches, cut into cubes (see notes)


  1. In a large pot over medium heat, sauté the onion and carrots in the olive oil until tender, about 5 minutes
  2. Add the beans, tomato purée, broth, rosemary, and red pepper flakes
  3. Bring the soup to a boil, and then reduce the heat to low and simmer for about 30 minutes.Puree the soup with an immersion blender or in a regular blender
  4. I use an immersion blender which makes quick work of this task and minimizes cleanup
  5. Add the sugar, salt, and pepper
  6. (I add 1/2 teaspoon each of salt and pepper; you may adjust depending on what type of broth you use and personal preference.) Simmer for a few minutes more.Garnish with grilled cheese croutons and fresh basil, if desired.

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