Tomato and White Bean Soup
"Found this in a Vegetarian cookbook. Easy soup to make and very delicious. Can use for lunch or a start for dinner. Can be served warm or cold."
- Ready In:
- 18mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 (15 ounce) cans cannellini beans, drained and rinsed (large white beans)
- 1 (28 ounce) can stewed low-sodium tomatoes
- 2 green onions, green parts only
- 2 tablespoons minced fresh cilantro
- parsley (to taste) or dill (to taste)
- 1 teaspoon salt free herb and spice seasoning mix
- seasoning, mix (to taste)
- 1⁄4 teaspoon fresh ground black pepper
directions
- Reserve half of the beans and place the rest in a food processor along with the remaining ingredients.
- Puree until smooth. Transfer to a serving container if serving col or to a large saucepan if serving hot. Stir in the reserved beans.
- Serve at once if you'd like this a room temperature, or cover and refrigerate until chilled if desired. If you'd like to serve this warm, heat slowly in a large sauce pan and serve.
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RECIPE SUBMITTED BY
I love to cook and try different recipes. Sometimes they turn out delicious and sometimes they are not fit to eat. That's when I have to put my special touch to the recipe or just throw it away (smile). My family looks forward to trying different cuisines, but mainly, love southern-style cooking. I have lived all over these United States, including Hawaii. I don't have a favorite cookbook. I like them all. I read them like they are novels and pick and choose recipes from all. I have an extensive collection. I try not to buy another but I can't help myself (smile).
