Chunky Tomato and Bean Soup | Oklahoma State University

Ingredients

• 3 medium ripe tomatoes, about 1 pound
• 1 tablespoon vegetable oil
• 1-1/2 cup onions, chopped
• 2 teaspoons garlic, minced
• 2-1/2 cups cooked white beans
• 13-3/4 ounces reduced sodium fat-free chicken broth
• 1 cup water
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning, crushed
• 3 cups spinach leaves
• 4 slices Italian bread, toasted
• 4 teaspoons Parmesan cheese