Hearty Tomato Soup
Ingredients
-
2
tablespoons
olive oil
-
1
medium
onion, peeled and chopped
-
2
medium
carrots, peeled and chopped
-
2
cloves
garlic, chopped
-
1
15-ounce can
cannellini (white) beans, drained and rinsed
-
2
15-ounce cans
diced tomatoes, low sodium
-
3
cups
vegetable broth
-
1
leaf
bay leaf
-
2
teaspoons
fresh rosemary, minced
-
½
teaspoon
red pepper flakes
-
to taste
salt
-
to taste
pepper
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Add onion, carrots, and garlic; cook until tender, about 4 minutes.
- Stir in beans, tomatoes, broth, bay leaf, rosemary, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 30 minutes, covered.
- Puree the soup in batches, discarding the bay leaf.
- Return soup to pot and keep warm over low heat.
- Season with salt and pepper to taste, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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