Cream of Tomato and White Bean Soup
Prep Time
Cooking Mode
1 onion, chopped
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 28 oz can plum tomatoes
1 19 oz can white beans, rinsed and drained
2 cups vegetable or chicken broth
Salt and pepper, to taste
1 onion, chopped
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 28 oz can plum tomatoes
1 19 oz can white beans, rinsed and drained
2 cups vegetable or chicken broth
Salt and pepper, to taste
Directions
1In 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.
2In a blender, purée until smooth. Strain. Add broth, if needed. Season with salt and pepper.
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Personal Note
Personal Note
