Fresh Tomato and Bean Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe came from Canadian Living magazine. I find that this recipe uses items you would normally have on hand and it is very simple to make. Ingredients:
1 tablespoon vegetable oil |
1 small onion, diced |
2 cloves garlic, minced |
4 cups vegetable stock |
1 (19 ounce) can white kidney beans, drained and rinsed |
2 plum tomatoes, seeded and diced |
1/4 cup chopped fresh basil (or 2 tsp dried) |
1 pinch pepper |
Directions:
1. In saucepan, heat oil over medium heat; cook onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes.
2. Add stock; bring to boil.
3. Add beans and tomatoes; cook over medium heat until carrot and tomatoes are tender, about 10 minutes.
4. Stir in basil and pepper.
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