A comforting pot of soup that starts with cans from the pantry.
25 mins · Serves 4
Tomato & white bean soup
Be the first to rate25 mins · Serves 4
Base recipe: 4 servings.
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) white beans, drained and rinsed
- 2 cups vegetable broth
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Toast, to serve
How to make it
- Warm the oil in a saucepan over medium heat. Cook the onion for about 5 minutes, stirring, until softened.
- Add garlic and oregano and stir for 30 seconds.
- Add tomatoes, beans, and broth. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Mash some beans against the side of the pan for a thicker texture. Taste and season. Serve with toast.
Make it your own
Stir in a handful of baby spinach during the last few minutes, or top each bowl with a little grated cheese.
Cool portions to a comfortable eating temperature before serving to children. Time is an estimate.
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Make serving simple
Set out bowls and decide what you would like served alongside the soup. Let the Sitter know the portion each child usually enjoys.