Ingredients
- 1 tbsp olive oil
- 1 shallot, chopped
- 1 tbsp tomato paste
- 2 garlic cloves minced
- ¼ tsp crushed red pepper
- 1 28 oz can whole peeled tomatoes with juice
- 1 15 oz can cannellini beans, drained and rinsed
- 1 cup low-sodium vegetable broth
- Salt and pepper
- ¼ cup fresh basil
- 1 tsp oregano
- 2 tbsp parmesan cheese
- 1 tsp balsamic vinegar
Directions
- Heat oil in large soup pot over medium heat. Add shallot and saute for about 5 minutes until softened. Stir in tomato paste, garlic, crushed red pepper and cook for about 1 minute.
- Add canned tomatoes, white beans, broth, and ½ salt. Simmer on low heat for about 20 minutes.
- Add the basil, oregano, parmesan, and balsamic vinegar. Puree the soup with immersion blender until smooth.
- Season with additional salt, pepper, and fresh basil.
Nutritional info per serving: Serves 4
- Calories: 223
- Protein: 12 g
- Fat: 4 g
- Carbs: 33 g
