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
How to Make It
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.
I am a tomato soup fanatic! And this was delightful and fast. I substituted basil for the oregano, and it was delish! I added a nice sharp cheddar grilled cheese and Voila! Dinner! This will make my regular dinner rotation, and I'm excited to have the left overs for lunch tomorrow!
Delicious! I added a pinch of red pepper flakes for heat and simmered with a rind of parmesan for a richer flavor. It was such a fast recipe, it's a great weeknight dinner with a salad or grilled cheese.