Description
A quick and fulfilling creamy tomato and cannellini bean soup, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups canned cannellini beans, drained and rinsed
- 4 cups diced tomatoes (canned or fresh)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat, then add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes, cannellini beans, vegetable broth, dried basil, and oregano to the pot.
- Bring the mixture to a gentle boil, then reduce the heat and let simmer for 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency, leaving some texture if preferred.
- Season with salt and pepper to taste before serving.
Notes
Allow the flavors to meld by simmering the soup. Consider using fresh herbs for a flavor boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg