Scale

For the Soup:

1 tablespoon olive oil

1 onion (chopped)

2 cloves garlic (minced)

1 can diced tomatoes

1 can cannellini beans (drained and rinsed)

2 cups vegetable broth

1/2 teaspoon dried oregano

Salt and pepper to taste

Optional:

Fresh basil

Parmesan cheese

Crusty bread

1. Heat olive oil in a pot over medium heat.

2. Sauté onion until soft, then add garlic and cook for 1 minute.

3. Add diced tomatoes, beans, broth, oregano, salt, and pepper.

4. Bring to a simmer and cook for 15 minutes.

5. Blend soup until smooth using a blender or immersion blender.

6. Adjust seasoning as needed.

7. Serve warm with basil, parmesan, or bread.

Blend partially for a chunkier texture.

Add cream for extra richness if desired.

Use low-sodium broth for better control.

Great for meal prep and freezing.

Keywords: tomato bean soup, cannellini bean soup creamy, healthy tomato soup recipe, easy vegetarian soup, protein rich soup