Recipe: Chunky Tomato and Bean Soup

Chunky Tomato and Bean Soup

3 tomatoes (fresh, medium sized - approx. 1 lb.)
1 tbsp vegetable oil
1 1/2 cups onions, chopped
2 tsp garlic, minced
2 1/2 cups cooked white kidney beans, or 2 cans (10-1/2 oz each) white kidney (cannellini) beans, drained and rinsed
1 can (13-3/4 oz) low sodium ready-to-serve chicken broth
1/4 tsp ground black pepper
1/2 tsp Italian seasoning, crushed
3 cups spinach leaves
4 slices toasted Italian bread

Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 3 cups); set aside.

In a 4-quart saucepan heat oil until hot. Add onion and garlic; cook and stir until softened, 3 to 4 minutes.

Add beans, broth, 1 cup water, black pepper, Italian seasoning and reserved tomatoes; bring to a boil; reduce heat and simmer, covered, for 15 minutes. Stir in spinach; cook until spinach is tender, 2 to 3 minutes.

To serve: In each bowl place a slice of bread; ladle in soup. Sprinkle with Parmesan cheese if desired.

Makes 4 servings
Source: Florida Tomato Commission