Pamela Durkin
When you have to get dinner on the table fast, this hearty, easy-to-prepare soup is the perfect solution. Simply add a tasty side salad and loaf of fresh whole grain bread and you’ve got a nutritious meal the whole family will love.
Tip
Don’t fret if you can’t find ready-made sun-dried tomato paste—it’s easy to make your own. Simply soak 12 to 14 sun-dried tomatoes in a bit of hot water until they’re softened, add 2 cloves of sliced garlic and 1/2 cup (125 mL) extra-virgin olive oil and purée in blender. The paste is a delicious addition to soups, stews, and more!
Tomato Herb Butter Bean Soup
Ingredients
- 2 Tbsp (30 mL) camelina or extra-virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 1/2 cups (625 mL) butter beans or giant white beans (about 2 small cans, drained and rinsed)
- 1/4 cup (60 mL) sun-dried tomato paste
- 3 cups (750 mL) low-sodium chicken or vegetable stock
- 1 Tbsp (15 mL) chopped fresh rosemary
- Salt and pepper to taste (optional)
- 4 tsp (20 mL) grated Parmesan cheese for topping
Nutrition
Per serving:
- calories253
- protein15g
- fat9g
- saturated fat2g
- trans fat0g
- carbohydrates31g
- sugars6g
- fibre9g
- sodium121mg
Directions
01
Heat oil in large saucepan over medium heat. Add onion and sauteu0301 until just softened. Add celery and garlic, and cook for a further 2 minutes. Add beans, tomato paste, stock, and rosemary, and season with salt and freshly ground pepper to taste. Bring mixture to a boil, then reduce heat; cover and simmer for 10 minutes.
02
Ladle soup into 4 serving bowls and top each bowl with a teaspoon of grated Parmesan cheese.
