Position knife blade in food processor bowl. Combine 1 can broth, 1 can beans, and garlic in a food processor or a blender; process until smooth.
Pour mixture into a Dutch oven; add remaining broth, remaining beans, tomato, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 8 minutes, stirring occasionally. Uncover and simmer 7 minutes, stirring occasionally.
Ladle soup into individual bowls; sprinkle evenly with cheese. Garnish with basil sprigs, if desired.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
