Creamy Tomato Bean Soup

 This creamy tomato bean soup is a comforting, hearty dish perfect for chilly days. It blends tender beans with rich tomatoes and a touch of cream for a smooth, flavorful soup that’s easy to prepare and satisfying.

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 (28-ounce) can diced tomatoes

• 2 (15-ounce) cans cannellini beans, drained and rinsed

• 3 cups vegetable broth

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper, or to taste

• ½ cup heavy cream or half-and-half

• Fresh basil or parsley for garnish (optional)
  
  

Directions:

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and cook until softened, about 5 minutes.

3. Stir in minced garlic and cook for 1 minute until fragrant.

4. Add diced tomatoes, cannellini beans, vegetable broth, dried basil, dried oregano, salt, and black pepper.

5. Bring to a boil, then reduce heat and simmer for 20 minutes.

6. Use an immersion blender to puree the soup until smooth or to desired consistency. (Alternatively, carefully transfer portions to a blender.)

7. Stir in the heavy cream and heat through, but do not boil.

8. Adjust seasoning if needed.

9. Serve hot, garnished with fresh basil or parsley if desired.
   
   

Nutritional Information (per serving, makes about 6 servings):

• Calories: 220 kcal

• Protein: 9g

• Fat: 10g

• Carbohydrates: 22g

• Fiber: 6g

• Sugar: 6g

• Sodium: 650mg