Tomato and White Bean Soup

Ingredients 

1/2 cup chopped onion
1 tsp. olive oil
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
1 tsp. finely chopped garlic
1 can (28 oz) diced tomatoes in juice
2 1/2 cups water
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried cumin
Salt and freshly ground black pepper, to taste
1 can (15 oz) cannellini or Great Northern beans, rinsed and drained
1/2 cup roasted red bell pepper*, coarsely chopped
1/2 cup cut green beans (optional)

*Quick tip: Jars of roasted red pepper can be found at well-stocked grocery stores, if you don't plan to roast peppers yourself.

Directions

1. Heat olive oil in a large saucepan. Saute onion on low heat for about 5 minutes.
2. Add celery, carrot and garlic. Saute for 2-3 minutes.
3. Add tomatoes, water, oregano, basil and cumin. Cover and cook over medium heat until vegetables are tender, about 10-15 minutes.
4. Add cannellini beans, red bell pepper, and green beans, if using. Season to taste with salt and pepper.
5. Cover and cook 10 minutes or until greens beans are tender and flavors are blended. Ladle into bowls and serve.

Makes 8 servings

Nutritional Information Per Serving  
Calories 74
Carbohydrate 14 grams
Protein 3 grams
Total Fat (0 g saturated fat) <1 gram
Dietary Fiber 3 grams
Sodium 423 mg

Recipe contributed by Dean Dietitian Kim Petershack, RD, MS, CD.