White bean and tomato soup
49
- Prep Time10 mins
- Total Time35 mins
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
2 tsp canola oil
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
540 mL canned no-salt white beans, drained and rinsed
3 cups no-salt vegetable broth
1 1/2 cups tomato sauce, (reserved from Buttery Tomato Pasta)
1 cup water
1/4 tsp salt
1/4 cup 35% cream
Instructions
HEAT a large pot over medium-high. Add oil, then onion, carrot and celery. Cook, stirring often, until onion is soft, about 5 min. Stir in beans, then vegetable broth, tomato sauce (from yesterday's buttery tomato pasta recipe), water and salt. Boil, then reduce heat to medium-low.
SIMMER, covered, until vegetables are tender, 20 min. Transfer mixture to a blender along with cream. Whirl until smooth. Ladle into bowls and serve with French bread.
Chatelaine Quickies: Easy veggie soup
Nutrition (per serving)
Calories 269, Protein 21g, Carbohydrates 34g, Fat 12g, Fibre 8g, Sodium 864mg.
Excellent source of vitamin A.
Find more of our coziest, best soup recipes, including Mexican Lentil Soup and French Country Chicken Soup.
