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Tomato Herb Butter Bean Soup

Serves 4.


    Tomato Herb Butter Bean Soup

    When you have to get dinner on the table fast, this hearty, easy-to-prepare soup is the perfect solution. Simply add a tasty side salad and loaf of fresh whole grain bread and you’ve got a nutritious meal the whole family will love.



    Don’t fret if you can’t find ready-made sun-dried tomato paste—it’s easy to make your own. Simply soak 12 to 14 sun-dried tomatoes in a bit of hot water until they’re softened, add 2 cloves of sliced garlic and 1/2 cup (125 mL) extra-virgin olive oil and purée in blender. The paste is a delicious addition to soups, stews, and more!


    Tomato Herb Butter Bean Soup


    • 2 Tbsp (30 mL) camelina or extra-virgin olive oil
    • 1 onion, finely chopped
    • 2 celery stalks, diced
    • 2 garlic cloves, minced
    • 2 1/2 cups (625 mL) butter beans or giant white beans (about 2 small cans, drained and rinsed)
    • 1/4 cup (60 mL) sun-dried tomato paste
    • 3 cups (750 mL) low-sodium chicken or vegetable stock
    • 1 Tbsp (15 mL) chopped fresh rosemary
    • Salt and pepper to taste (optional)
    • 4 tsp (20 mL) grated Parmesan cheese for topping


    Per serving:

    • calories253
    • protein15g
    • fat9g
      • saturated fat2g
      • trans fat0g
    • carbohydrates31g
      • sugars6g
      • fibre9g
    • sodium121mg



    Heat oil in large saucepan over medium heat. Add onion and sauteu0301 until just softened. Add celery and garlic, and cook for a further 2 minutes. Add beans, tomato paste, stock, and rosemary, and season with salt and freshly ground pepper to taste. Bring mixture to a boil, then reduce heat; cover and simmer for 10 minutes.


    Ladle soup into 4 serving bowls and top each bowl with a teaspoon of grated Parmesan cheese.



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