Name: Tomato-and-White Bean Soup
Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
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; ¾ teaspoon dried oregano; ¼ teaspoon pepper; ¼ cup grated Parmesan cheese

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cherrytreeleaf

10/04/2011

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

12/15/2010

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

05/11/2010

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

12/23/2009

I don't know how this got such good reviews. yuck!

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Tomato-and-White Bean Soup

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