Description
A hearty tomato and white bean soup that is simple to make and full of flavor.
Ingredients
Scale
- 2 cans of diced tomatoes
- 1 can of white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt to taste
- Pepper to taste
- 2 tablespoons of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Stir in diced tomatoes, white beans, broth, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- This soup can be blended for a smoother texture.
- Add spinach for extra nutrition.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: tomato and white bean soup