This soup is great this time of year; when the tomatoes and basil are so abundant. Thank you, SC!
2 tsp olive oil
2 garlic cloves, minced
1 19-ounce can of cannellini 2 cups chicken broth
2 ripe tomatoes, chopped and seeded
1/4 cup fresh basil leaves, shredded
1/4 cup parmesan cheese
Heat a medium saucepan. Swirl in the oild, then add garlic and saute until fragrant, about 30 seconds. Add the beans and the broth. Heat, and then use a masher to coarsely mash up most of the beans.
Bring to a boil, and then reduce heat and simmer for four or five minutes. Add tomatoes and basil, and heat through. Serve with cheese sprinkled on top.
2 comments:
Hi! My husband is also going meat free during the Lenten season. My question is this. I was looking at your recipe for the White Bean Soup with Tomatoes and Basil and notice that you use chicken broth. Can I substitute that with vegetable broth? My husband is not eating meat and chicken. Thanks!
Sure...there are vegetarian versions of chicken broth out there that you could try, and also vegetable broth that's not attempting to taste like chicken and it would work, too.
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