White bean and tomato soup

Prep 10 min
Total 35 min
Serves 4



2 tsp
canola oil
small onion, finely chopped
carrot, peeled and finely chopped
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
1/4 tsp
1/4 cup
35% cream


  • 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.



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

Chatelaine Quickies: Easy veggie soup

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