White Bean And Tomato Soup
52
- Prep Time10 min
- Total Time35 min
- Makes4 servings
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 our 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.
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.
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