Tomato-and-White Bean Soup – Cooking Light, October 1997Kiy Note: During the winter months I make this all the time. I got seriously sick of it (we had it that often!) so didn't make much (at all) this past winter. Jeff requested it, so here it is. This has GOT to be the easiest soup recipe ever. We call it Dump Soup, as you just open cans and dump them in. Stir, simmer, dinner. Can't beat that!
Ingredients:
2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed (Kiy Note: Or, if you are like me, the jarred stuff, chopped.)
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
(Kiy Note: I use the balsamic vinegar ones, when I can find, or the basil/oreg ones)
2 (16-ounce) cans cannellini or other white beans, drained
(Kiy Note: Great Northern Beans – I use only 1 can usually)
1 (14½ oz) can fat-free chicken broth (Kiy Note: I usually end up using 2 cans)
1 tablespoon chopped fresh parsley (Kiy Note: how about some handy dried stuff!)
¾ teaspoon dried oregano
¼ teaspoon pepper
¼ cup grated Parmesan cheese
Directions:
Estimated Total Time: 30 minutes
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.
**Kiy Note: I also add a can or two of zucchini, a small can of corn, a regular can of petite peas. Basically any canned vegetable that sounds good, but don’t add canned asparagus. When I tried them, they turned mushy very quickly and made the leftovers nasty!
As stated in the recipe:
Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)
NUTRITION PER SERVING: CALORIES 297(22% from fat); FAT 7.2g (sat 1.7g,mono 2.9g,poly 1.8g); PROTEIN 18.2g; CHOLESTEROL 4mg; CALCIUM 154mg; SODIUM 451mg; FIBER 5.7g; IRON 4.2mg; CARBOHYDRATE 42g
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