Tuscan Bean Soup (with Tomatoes)

After my Tuscan Bean Soup with Roasted Peppers came out too much like hot hummus (delicious, but very hummus-y), I decided that maybe it needed tomatoes instead of the peppers. Holy crap....I could eat the whole pot of this in one sitting.

1 tablespoon olive oil
1 small onion, chopped
1 (14 oz) can of fat free, low sodium chicken broth*
1 (15 oz) can of cannellini beans
2-3 cloves of garlic, roasted
1 cup diced tomatoes (drained if using canned)
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste
1/4 cup basil leaves, chopped

*To make this a vegetarian dish, use vegetable broth.


Add olive oil to a large saucepan and heat over medium-high heat. Add onions and cook until they start to get translucent, about 5 minutes. Add a splash of chicken broth to deglaze the bottom of the pan; slowly add the rest of the broth. Stir in garlic paste from roasted garlic cloves. Add beans, tomatoes, basil and oregano. Bring to a boil and simmer for 15 minutes.

Remove from heat. Ladle half the mixture into a blender and puree until you reach your desired texture. Carefully transfer hot liquid to another pot. Repeat process with 2nd half of soup mixture. Return all pureed soup to blender and puree for about 15-20 seconds. If mixture seems too thick, add chicken broth one tablespoon at a time until you have reached your desired consistency.

Return completed pureed batch to stove and bring to a boil. Simmer for 15-20 minutes; season with salt and pepper to taste.

Stir in fresh basil leaves right before serving and serve with a crusty bread.

Yields 4 half-cup servings.

WW info:
Core-all included
Flex-2 points per serving