Tomato White Bean Soup
Healthy Lunch Ideas
Lunch week continues with an easy, healthy recipe for tomato soup! I love tomato soup. I practically lived off of tomato soup when I was in college, although I use to eat the the very popular tomato soup from a can that we all grew up eating (you know the one!). Today, I like to shop for Organic BPA-free canned tomato soup or I make it myself. Today’s recipe is just that, homemade tomato soup but with some added ingredients such as white beans and basil to boost the protein, flavor and overall delicious experience. If you’re a tomato soup fan like me, let me know in the comments below! If you make this recipe and share a picture online, don’t forget to tag @HealthyGroceryGirl or use #HealthyGroceryGirl so I can like your photo! I love connecting you guys online!
Tomato White Bean Soup
Ingredients
- 1/2 white onion diced
- 1 teaspoon coconut oil
- 3 cups white beans drained and rinsed
- 1 cup canned coconut milk the thick creamy part
- 2 cloves of garlic minced
- 2 jars 28-ounces of crushed or whole tomatoes, drained
- Basil
- Salt
- Pepper
Instructions
- Add coconut oil into a soup pot on medium heat
- When oil is hot add in diced onion and let cook until translucent
- Meanwhile, drain and rinse white beans and set aside (I buy Organic BPA-FREE canned beans)
- Add coconut milk, minced garlic, tomatoes, salt and pepper into a blender and blend on high until creamy
- Pour soup into soup pot with onion and cook for 10 to 15 minutes
- Then add in white beans and let cook for another 3 minutes approximately
Notes
