Name: Cream of Tomato and White Bean Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 1 carrot, peeled and chopped; 4 cloves garlic, chopped; 2 tablespoons (30 ml) olive oil; 1 can 28 oz (796 ml) plum tomatoes; 1 can 19 oz (540 ml) white beans, rinsed and drained; 2 cups (500 ml) vegetable or chicken broth; Salt and pepper

Ingredients

- 1 onion, chopped
- 1 carrot, peeled and chopped
- 4 cloves garlic, chopped
- 2 tablespoons (30 ml) olive oil
- 1 can 28 oz (796 ml) plum tomatoes
- 1 can 19 oz (540 ml) white beans, rinsed and drained
- 2 cups (500 ml) vegetable or chicken broth
- Salt and pepper

Preparation

- In a saucepan, soften the onion, carrot, and garlic in the oil. Add the tomatoes, beans, and broth and bring to a boil. Simmer, uncovered, for about 15 minutes or until the carrots are very tender.
- In a blender, purée until smooth. Strain. Add broth, if needed. Season with salt and pepper.

Cream of Tomato and White Bean Soup

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Ingredients

Preparation

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