Silky Tomato Soup with White Beans and Garlic Oil
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Servings |
servings
|
Ingredients
- 3 tbsp. extra virgin olive oil
- 8 large cloves Garlic sliced
- 1/2 tsp. crushed red pepper
- 1 14.5 oz. can unsalted cannellini beans
- 1 cup sweet onion chopped
- 1/2 cup carrot chopped
- 2 sprigs fresh thyme
- 1 tbsp. unsalted tomato paste
- 1 cup unsalted vegetable stock
- 1 1/4 tsp. kosher salt or salt substitute
- 3 lb. ripe tomatoes chopped
- 2 oz. whole grain or wheat bread torn
Ingredients
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Instructions
- Heat 2 tbsps. oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans, toss.
- Heat remaining 1 Tablespoon of oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes.
- Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls, top with beans. (serving size about 1 1/2 cups soup and 1/4 cup bean mixture)
Recipe Notes
200 Calorie Snack
1 serving of soup.
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