This simple (super simple) soup recipe is wonderful on so many levels because it’s very low fat and calorie, incredibly filling, flavorful, and it’s even vegan. I got this recipe years ago out of the Sunday newspaper in that 7-Day Meal Planner that they run in the Life section on Sundays. I’ve had it in my recipe book for so long that I can’t even tell you what year it’s from.
2 19 oz cans cannelini/white beans
4 cups vegetable broth
1/2 cup onion, chopped
6 roma tomatoes, seeded and diced
3 cloves garlic, minced
2 tsp dried basil
1 1/4 tsp dried thyme
1/8 tsp pepper
Directions (watch how easy this is)
Add all ingredients to a large saucepan. Bring to a boil on medium-high heat; reduce heat and simmer, covered, 10 to 15 minutes or to desired doneness. Use an immersion blender to smooth it out to desired consistency.
A few notes from me: Personally, I think it needs to cook for a while. And when it’s done, let it sit with the lid off for a while until some of the liquid evaporates. I think it could be a tad bit thicker, so either let the water steam out of it, or else maybe it could even use another half a can of beans?? I think that would be good. Either way, it’s a wonderful, warm, hearty soup that I love to enjoy with some bread to dip in it.