Tomato-and-White Bean Soup
 

Tomato-and-White Bean Soup
From Cooking Light

You can substitute navy beans for the cannellini beans, if preferred.

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (16-ounce) cans cannellini or other white beans, drained
1 (14 1/2-ounce) can fat-free chicken broth
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.

Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)

CALORIES 297 (22% from fat); FAT 7.2g (satfat 1.7g, monofat 2.9g, polyfat 1.8g); PROTEIN 18.2g; CARBOHYDRATE 42g; FIBER 5.7g; CHOLESTEROL 4mg; IRON 4.2mg; SODIUM 451mg; CALCIUM 154mg;
Cooking Light, OCTOBER 1997

I made this tonight for dinner and my parents and I loved it! It was nice and filling, though we served it with broccoli and cheese for extra veggies. I definately will make it again, and I reccomend it!