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    Chunky Tomato and Bean Soup


    Source of Recipe


    Internet

    List of Ingredients




    3 tomatoes (fresh, medium sized - approx. 1 lb.)
    1 tbsp vegetable oil
    1 1/2 cups onions, chopped
    2 tsp garlic, minced
    2 1/2 cups cooked white kidney beans, or 2 cans (10-1/2 oz each) white kidney (cannellini) beans, drained and rinsed
    1 can (13-3/4 oz) low sodium ready-to-serve chicken broth
    1/4 tsp ground black pepper
    1/2 tsp Italian seasoning, crushed
    3 cups spinach leaves
    4 slices toasted Italian bread

    Recipe



    Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 3 cups); set aside.

    In a 4-quart saucepan heat oil until hot. Add onion and garlic; cook and stir until softened, 3 to 4 minutes.

    Add beans, broth, 1 cup water, black pepper, Italian seasoning and reserved tomatoes; bring to a boil; reduce heat and simmer, covered, for 15 minutes. Stir in spinach; cook until spinach is tender, 2 to 3 minutes.

    To serve: In each bowl place a slice of bread; ladle in soup. Sprinkle with Parmesan cheese if desired.

    Makes 4 servings

 

 

 


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