Tomato-and-White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can substitute navy beans for the cannellini beans, if preferred. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
3 garlic cloves, crushed |
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
2 (16-ounce) cans cannellini or other white beans, drained |
1 (14 1/2-ounce) can fat-free chicken broth |
1 tablespoon chopped fresh parsley |
3/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.
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