Tomato Herb Butter Bean Soup - alive magazine

Name: Tomato Herb Butter Bean Soup - alive magazine
Ingredients: 2 Tbsp (30 mL) camelina or extra-virgin olive oil; 1 onion, finely chopped; 2 celery stalks, diced; 2 garlic cloves, minced; 2 1/2 cups (625 mL) butter beans or giant white beans (about 2 small cans, drained and rinsed); 1/4 cup (60 mL) sun-dried tomato paste; 3 cups (750 mL) low-sodium chicken or vegetable stock; 1 Tbsp (15 mL) chopped fresh rosemary; Salt and pepper to taste (optional); 4 tsp (20 mL) grated Parmesan cheese for topping

www.alive.com

When you have to get dinner on the table fast, this hearty, easy-to-prepare soup is the perfect solution. Simply add a tasty side salad and loaf of fresh whole…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 Tbsp (30 mL) camelina or extra-virgin olive oil
1 onion, finely chopped
2 celery stalks, diced
2 garlic cloves, minced
2 1/2 cups (625 mL) butter beans or giant white beans (about 2 small cans, drained and rinsed)
1/4 cup (60 mL) sun-dried tomato paste
3 cups (750 mL) low-sodium chicken or vegetable stock
1 Tbsp (15 mL) chopped fresh rosemary
Salt and pepper to taste (optional)
4 tsp (20 mL) grated Parmesan cheese for topping