Tomato and White Bean Soup
Easy soup that tastes good and freezes well.
4 tbsps parmesan cheese
1 tsp cumin
1 tsp leaves oregano
1/2 tsp pepper
1 tbsp balsamic vinegar
1 tbsp olive oil
28 oz chicken broth, low sodium
3 cloves garlic
1 cup chopped onion
4 tbsps parsley, chopped
29 oz tomatoes, no salt added
32 oz white beans
Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender.
Add tomatoes and remaining ingredients (except for parmesan), and bring to a boil. Reduce heat, and simmer 10 minutes.
Ladle into bowls, and sprinkle with cheese.
Note: easy to have these ingredients on hand. When I have extra fresh veggies or small amounts of frozen left over, I just add them. This soup freezes well.
in 1 serving of Tomato and White Bean Soup.
, 62% carbs, 23% protein.
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