- 1 (14 ounce) can artichoke hearts, drained
- 1 (15 ounce) can cannellini beans, rinsed
- 1 clove garlic, minced
- 1 teaspoon extra-virgin olive oil
- 1 (14 ounce) can reduced-sodium chicken broth
- Salt and freshly ground pepper to taste
- Chopped fresh mint for garnish
- Fat-free croutons, for garnish
- Puree artichokes and beans in a food processor.
- Heat oil in a saucepan over medium heat. Add garlic and saute until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.