Description
A hearty tomato and white bean soup that is rich in flavor and easy to make.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until soft.
- Stir in diced tomatoes and cook for 5 minutes.
- Add white beans, vegetable broth, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be stored in the fridge for up to 3 days.
- It can also be frozen for up to 2 months.
- Add spinach or kale for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tomato and white bean soup, vegetarian soup, healthy recipe