Recipe: White Bean and Tomato Soup (blender or food processor)

WHITE BEAN AND TOMATO SOUP

4 cups defatted reduce-sodium chicken broth
3 sprigs fresh Italian parsley
2 bay leaves
1/4 teaspoon whole black peppercorns
1 teaspoon dried thyme
2 teaspoons olive oil
2 cups chopped onions
1 tablespoon chopped garlic
2 cans (19 ounces each) low-sodium cannellini beans, rinsed and drained
2 cans (14 1/2 ounces each) no-salt-added diced tomatoes (with juice)
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1 tablespoon grated Parmesan cheese
2 teaspoons balsamic vinegar
1 1/4 teaspoons paprika

Place the broth in a medium saucepan over medium-high heat.

Place the parsley sprigs, bay leaves, peppercorns, and thyme in a square of cheesecloth. Tie with kitchen string and add to the saucepan. Bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat. Remove and discard the seasoning bundle.

Meanwhile, warm the oil in a large saucepan over medium heat. Add the onions. Cook for 3 minutes.

Add the garlic to the onions in the pan and cook for 1 minute. Add the beans, tomatoes (with juice), basil, chopped parsley, Parmesan, vinegar, paprika, and the broth. Reduce the heat to low and simmer for 20 minutes.

Working in batches if necessary, puree 4 cups of the soup in a blender or food processor. Add the pureed soup back to the saucepan. Simmer, stirring occasionally, for 20 minutes.

Makes 8 servings
Source: Prevention's Health Guaranteed Cookbook by the Food Editors of Prevention Health Books