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Warm or Cold Tomato and White Bean Soup

Updated February 23, 2016
(1 Votes)

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Fresh herbal overtones lift the flavor of this instant soup. White beans make a creamy base for soups, dips, and sauces.

6 servings

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationhealthy, vegan, vegetarian

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturecreamy, herby, light

Type of Dishsoup

Ingredients

  • Two 16-ounce cans cannellini (large white beans), drained and rinsed
  • One 28-ounce can stewed low-sodium tomatoes
  • 2 scallions, green parts only, chopped
  • 2 tablespoons minced fresh cilantro, parsley, or dill, or to taste
  • 1 to 2 teaspoons salt-free herb-and-spice seasoning mix, or to taste
  • Freshly ground pepper to taste

Instructions

Reserve half of the beans and place the rest in a food processor along with the remaining ingredients.

Puree until smooth. Transfer to a serving container if serving cold or to a large saucepan if serving hot. Stir in the reserved beans.

Serve at once if you’d like this at room temperature, or cover and refrigerate until chilled if desired. If you’d like to serve this warm, heat slowly in a large saucepan, and serve.

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