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Creamy Tomato and White Bean Soup

Name: Creamy Tomato and White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp Olive Oil; 1 medium Yellow Onion; 2 cloves Garlic; 28 oz Canned Crushed Tomatoes; 15 oz Canned Cannellini Beans; 2 cups Vegetable Broth; 1 cup Milk; 1 tsp Italian Seasoning; 1 pinch Salt and Pepper

A comforting, velvety tomato soup packed with protein-rich white beans, using milk instead of heavy cream for a lighter, balanced profile.

Prep 10 minCook 20 minTotal 30 min4 servingseasy

SoupHigh-FiberVegetarianDinnerCozy

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Ingredients

Olive Oil1 tbsp
Yellow Onion1 medium
Garlic2 cloves
Canned Crushed Tomatoes28 oz
Canned Cannellini Beans15 oz
Vegetable Broth2 cups
Milk1 cup
Italian Seasoning1 tsp
Salt and Pepper1 pinch

Instructions

1
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent (about 5 minutes).
2
Stir in the crushed tomatoes, drained and rinsed cannellini beans, vegetable broth, and Italian seasoning.
3
Bring the soup to a simmer and let it cook for 10 minutes to let the flavors meld.
4
Reduce the heat to low and stir in the milk.
5
Using an immersion blender, blend the soup until smooth and creamy. Season with salt and pepper to taste before serving.

Nutrition

Estimated, per serving

210kcal

Calories

10g

Protein

32g

Carbs

Fat

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