Fresh Tomato and Bean Soup

Author: Canadian Living

Simmering up a whole-supper soup is simple when you have canned vegetable stock and beans in your cupboard. Serve this soup with crusty buns, grilled focaccia or a sprinkle of crunchy croutons.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 1 carrots diced
  • 2 cloves of garlic minced
  • 4 cups vegetable stock
  • 1 can white kidney bean drained and rinsed
  • 2 plum tomatoes seeded and diced
  • 1/4 cup chopped fresh basil
  • pepper

Method

In saucepan, heat oil over medium heat; cook onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes. Add stock; bring to boil.

Add beans and tomatoes; cook over medium heat until carrot and tomatoes are tender, about 10 minutes. Stir in basil and pepper.

Nutritional facts <b>PER SERVING:</b> about

  • Sodium 952 mg
  • Protein 9 g
  • Calories 181.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 27 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 50.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fresh Tomato and Bean Soup