Tomato
and White Bean Soup
4 Cups chopped fresh tomatoes
1 Medium Onion, diced
1 TBS Extra Virgin Olive Oil
2 cups cooked white beans
2 cups vegetable broth
Salt and Pepper to taste
1 tsp basil, or more to taste
1 TBS brown sugar
1 TBS sugar-free, or lite, maple syrup
Mozzarella cheese -shredded, for
topping- about 1-2 TBS per 1 cup serving
In a medium pot, add diced onion to the
olive oil and saute until the onions are clear. Now add the
vegetable broth, tomatoes, and spices. Simmer for about 20 minutes
or so, then cool just a little before pureeing in a blender or food
processor. Add the white beans and mix in, placing back on the heat
for a couple of minutes if the beans were chilled. Once everything
has been heated through, it is ready to serve, and you can add the
last ingredient: the cheese to the top of each bowl, measuring out
1-2 TBS per serving. Takes about 35 minutes to prepare, and totally
worth it!! Healthy & delicious.
Or the “canned” / Super-Quick version:
Campbell's canned Tomato soup, 2 cans
Amy's Vegetarian Baked Beans, 1 can
Salt and Pepper to taste
1 tsp basil, or more to taste
Mozzarella cheese-shredded, for
topping- about 1-2 TBS per 1 cup serving
Prepare Soup according to label, adding
beans and spices. Once everything has been heated through, it is
ready to serve, and you can add the last ingredient: the cheese to
the top of each bowl, measuring out 1-2 TBS per serving.
Recipes by Shelley Sidle-Owens
