Tomato And White Bean Soup

By á-170456

Ingredients

• 2 cans cannellini - (16 oz ea) rinsed, drained (large white beans)
• 1 can stewed tomatoes - (28 oz)
• 2 scallions, green parts only chopped
• 1 cup low–sodium vegetable broth
• 2 tablespoons minced fresh cilantro or dill or more to taste
• 1 teaspoon salt–free herb–and–spice seasoning mix or more to taste

Details

Servings 6

Preparation

Step 1

In food processor, puree half of the beans until smooth. Add tomatoes with their liquid and scallions and puree mixture until smooth.

Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro, seasoning mix and freshly ground black pepper to taste. Warm through over low heat, stirring occasionally. Serve hot.

This recipe yields 6 servings.

Per Serving: 226 Cal; 13g Prot; 1g Total Fat (0 Sat. Fat); 42g Carb.; 0mg Chol; 375mg Sod.; 9g Fiber.