The Ultimate Power Lunch: This Creamy Tomato and Bean Soup Is Healthy, Filling, and Vegan
The kind of soup you’ll be making every day because it takes only 20 minutes to get done.
Warm spring days are already around the corner, so no wonder many people start feeling like they need something refreshing to become a part of their food routine. While the summer and its exotic fruits are still several months away, you can begin with adding more vegetables to your meals, and this recipe of the most gentle tomato and bean soup might become your motivation to go get those healthy ingredients in a local grocery store.
Here’s what you need: 800 g of tomatoes in their own juice or fresh tomatoes, 1 liter of vegetable broth, 1 can (400 g) of canned white beans, 1 onion, 2 cloves of garlic, 1 tbsp of olive oil, 1 tsp of dried basil or a handful of fresh basil, salt and pepper to taste.
Heat the olive oil and fry the onion and garlic in it until softened. Add the tomatoes and vegetable broth, then simmer for 10–12 minutes.
Add the beans, heat for another 5 minutes, then blend everything until smooth. Put the soup back on the stove, heat it up and season with basil, salt, and pepper.
Serve with a drizzle of olive oil and, if desired, sprinkle with grated cheese.
