Tuscan White Bean Soup. I make this soup year round and it freezes well too! Great with a sandwich at lunch time, or light supper option. One 22 ounce can San Marzano Whole Tomatoes, one cup low sodium vegetable stock, 2 cans-15 ounces any white beans you love, rinsed, one teaspoon garlic salt, one teaspoon onion powder, one teaspoon black pepper. Fresh chopped basil leaves.
In a soup pot (with a lid) add San Marzano tomatoes, vegetable stock, seasonings, stir well, on medium heat, cover and cook 10 minutes, add in white beans, stir again, reduce heat to low, cover, (stir during cooking time-gently), garnish with fresh chopped basil, optional grated or shredded cheese, croutons or crackers.
Easy, simple, flavorful! Enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.