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Tomato And White Bean Soup

DelectablePlanet's picture
This version of tomato soup is heartier, chunkier, and lower in sodium than commercial brands. It also contains over 5 grams of fiber per serving. Serve with Braised Kale and crusty bread.
Ingredients
  Water/Vegetable broth 1 1⁄2 Cup (24 tbs)
  Onion 1 Small, diced
  Celery stalk 1 Large, sliced or diced
  Paprika 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon, ground
  Canned crushed tomatoes/1 1/2 cups chopped fresh tomatoes 15 Ounce (1 Can, Undrained)
  Cooked white beans 1 1⁄2 Cup (24 tbs), rinsed and drained (Or Canned)
  Bean cooking liquid/Vegetable broth / water 1⁄2 Cup (8 tbs)
  Apple juice concentrate 6 Tablespoon
  Basic white sauce 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
Directions

Combine 1/2 cup of the water with the onion, celery, paprika, basil, thyme, and pepper in a large soup pot. Cook over medium-high heat, stirring often, for about 5 minutes, or until the onion is soft.
Lower the heat to medium. Stir in the remaining cup of water and the tomatoes and their liquid. Add the beans, bean cooking liquid, and apple juice concentrate. Cover and simmer for 15 minutes, stirring occasionally.
Add the Basic White Sauce and heat gently, stirring frequently, until the soup is very hot and steamy. Season with salt to taste.
Stored in a covered container in the refrigerator, leftover Tomato Soup with White Beans will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Sour
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean, Tomato
Interest: 
Healthy
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