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.