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Tomato Bean Soup

A delightful blend of tomatoes and hearty beans simmered to perfection in a comforting soup that is quick and budget-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cans diced tomatoes (15 oz each)
  • 1 can cannellini beans, drained and rinsed (15 oz)
Seasonings
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant.
Cooking
  1. Pour in the vegetable broth and the canned diced tomatoes (with juices). Stir well to combine.
  2. Add the cannellini beans, dried basil, dried oregano, salt, and pepper. Stir everything together and bring the mixture to a gentle boil.
  3. Reduce the heat and let it simmer for about 15-20 minutes.
Serving
  1. Once done, taste and adjust the seasoning as desired. Serve hot, garnished with freshly chopped parsley.

Notes

Customize your beans and add fresh herbs for additional flavor. If the soup is too thick, add more vegetable broth.