Tomato Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cup Beans - Cannellini white kidney beans (Eden organic, No salt added, low fat) (by GIRLFROMSMYRNA) .5 cup, chopped Carrots, raw .3 cup, diced Celery, raw 1 tsp Rosemary, dried 3 cup Baby Arugula Salad (Earthbound Farm) 411 gram Kirkland Organic Diced Tomatoes (can=411 grams) (by VEGGIETANYA) 2 tsp Westbrae Natural White Miso 2 tsp Vegetable Base, Better than Bouillon, Reduced Sodium (by ZSTACIEZ) 30 gram(s) Cento Double-Concentrated Tomato Paste, 4.56 oz tube (by DBEAU57) 6 cups water
Dissolve BTB in 6 cups water. Add diced carrot and celery, bring to boil for couple minutes to cook, then add 1 can rinsed and drained Cannellini beans, bring back to simmer. Add 1 can diced tomatoes, including liquid (if low sodium). Add rosemary. When everything is back up to very low boil (simmer), remove from heat and use blender until as smooth as realistically possible in reasonable amount of time. Leave on low temp, add miso, stirring until dissolved. Remove from heat, add washed and spun baby arugula.
Serving Size: Makes 3 12-oz servings
Serving Size: Makes 3 12-oz servings
Nutritional Info Amount Per Serving
- Calories: 122.5
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 453.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.9 g
- Protein: 6.8 g
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