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.

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.

Ratings & Reviews

sukeedog's Review

GramercyGal
September 01, 2013
N/A

cherrytreeleaf's Review

brennaeg
October 04, 2011
Perfect; quick, hearty and filling. I used mixed beans, and swapped the fresh parsley for fresh basil, and threw in some chilli flakes too.

GramercyGal's Review

sukeedog
December 16, 2010
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!

Glister78's Review

cherrytreeleaf
May 12, 2010
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.

brennaeg's Review

Glister78
December 23, 2009
I don't know how this got such good reviews. yuck!