Tomato-and-White Bean Soup

Tomato-and-White Bean Soup
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • ¼ teaspoon pepper
  • 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 (14 1/2-ounce) can fat-free chicken broth
  • 1 (14 1/2-ounce) can fat-free chicken broth
  • + 13 more ingredients
    • 1 cup chopped onion
    • 1 cup chopped onion
    • 2 (16-ounce) cans cannellini or other white beans, drained
    • ¾ teaspoon dried oregano
    • ¼ cup grated Parmesan cheese
    • ¼ teaspoon pepper
    • 2 (16-ounce) cans cannellini or other white beans, drained
    • 1 tablespoon chopped fresh parsley
    • ¾ teaspoon dried oregano
    • 3 garlic cloves, crushed
    • ¼ cup grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley
    • 3 garlic cloves, crushed

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.

View full recipe at My Recipes

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