Tomato and White Bean Soup
|Water/Vegetable broth||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, diced|
|Celery stalk||1 Large, sliced or diced|
|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)|
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.
Serving size: Complete recipe
Calories 1241 Calories from Fat 316
% Daily Value*
Total Fat 36 g56%
Saturated Fat 10.8 g53.9%
Trans Fat 0 g
Cholesterol 38.4 mg12.8%
Sodium 3439.2 mg143.3%
Total Carbohydrates 186 g61.9%
Dietary Fiber 27.8 g111.1%
Sugars 79.8 g
Protein 50 g100.7%
Vitamin A 118.3% Vitamin C 101.3%
Calcium 93.2% Iron 71.3%
*Based on a 2000 Calorie diet