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Tomato-and-White Bean Soup

HOWARD L. PUCKETT
Yield 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
You can substitute navy beans for the cannellini beans, if preferred.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, crushed
  • 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 2 (16-ounce) cans cannellini or other white beans, drained
  • 1 (14 1/2-ounce) can fat-free chicken broth
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Nutrition Information

  • calories 297
  • caloriesfromfat 22 %
  • fat 7.2 g
  • satfat 1.7 g
  • monofat 2.9 g
  • polyfat 1.8 g
  • protein 18.2 g
  • carbohydrate 42 g
  • fiber 5.7 g
  • cholesterol 4 mg
  • iron 4.2 mg
  • sodium 451 mg
  • calcium 154 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.