White bean and tomato soup

28

PREP TIME

10 min

TOTAL TIME

35 min

Serves

4

White bean and tomato soup

Photo, Roberto Caruso.


Ingredients

  • 2 tsp canola oil
  • 1 small onion , finely chopped
  • 1 carrot , peeled and finely chopped
  • 1 celery stalk , finely chopped
  • 540 mL canned no-salt white beans , drained and rinsed
  • 3 cups no-salt vegetable broth
  • 1 1/2 cups tomato sauce , (reserved from Buttery Tomato Pasta)
  • 1 cup water
  • 1/4 tsp salt
  • 1/4 cup 35% cream

Instructions

  • HEAT a large pot over medium-high. Add oil, then onion, carrot and celery. Cook, stirring often, until onion is soft, about 5 min. Stir in beans, then vegetable broth, tomato sauce (from yesterday’s buttery tomato pasta recipe), water and salt. Boil, then reduce heat to medium-low.
  • SIMMER, covered, until vegetables are tender, 20 min. Transfer mixture to a blender along with cream. Whirl until smooth. Ladle into bowls and serve with French bread.

 

Chatelaine Quickies: Easy veggie soup

Nutrition (per serving)

  • Calories
  • 269,
  • Protein
  • 21 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 12 g,
  • Fibre
  • 8 g,
  • Sodium
  • 864 mg.
  • Excellent source of
  • vitamin A