Warm Soup for a Cool Day

Tomato and White Bean Soup

Ingredients

• 1 tablespoon olive oil (or other cooking oil)
• 1  medium onion, chopped* 
• 2-3  garlic cloves, crushed or finely chopped*
• 1 28-ounce can whole tomatoes*
• 2 15.5-ounce cans cannellini or other white beans, rinsed and drained*
• 2 14.5-ounce cans fat-free chicken broth
• 1 tablespoon chopped fresh parsley or 2 teaspoons dried
• 3/4 teaspoon  dried oregano
• 1.5 teaspoons salt
• 3/4 teaspoon  pepper
• 1/4 cup  grated or shredded Parmesan cheese  

*WIC-approved items

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or longer until tender.
2. Add tomatoes, cannellini or white beans, chicken broth, parsley and oregano. Bring to a boil.
3. Reduce heat, and simmer for 10 minutes.
4. Using a potato masher, break up whole tomatoes and some of the beans to thicken the soup. 
5. Ladle into bowls and sprinkle with cheese.  Serve with salad or whole wheat bread.