This yummy tomato and bean soup uses cannellini beans to create a creamy texture and lend the meal a lot of fiber and protein. This is an amazing recipe that you can make in a jiffy from ingredients in your pantry.
1 onion, diced
2-4 cloves garlic, chopped
24 ounces pureed or strained tomatoes
1 can cannellini beans, drained & rinsed
4 cups water
2-3 vegan bullion cubes
1 bay leaf
1 tsp dried basil
Salt and pepper, to taste
1 tbsp olive oil or coconut oil
Heat oil in pan over medium heat
Add onions, sautee 3-5 minutes or until fragrant and opaque
Add garlic, sautee gently for 30-60 seconds
Add the rest of the ingredients except the beans, bring to a boil
Once boiling, add beans and simmer for 20-30 minutes
Remove bay leaf
Blend in blender or with hand blender
Serve hot. Keeps well in the fridge for three days, also freezes well
Tips / Notes
Using a blender will give the soup a smoother texture.
Fresh basil would be amazing here – leave out the dried basil while cooking, and add a big shot of fresh, chiffonade basil as a garnish before serving.