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Nonprofit Org.
U.S. Postage
PAID
Jacksonville, FL
Permit No. 1176
Regional Medical Center Board
400 E. 10th Street
Anniston, AL 36207
Ingredients
½ cup chopped onion
1 teaspoon olive oil
½ cup thinly sliced celery
½ cup thinly sliced carrot
1 teaspoon finely chopped garlic
1 can (28 ounces) diced tomatoes
in juice
2½ cups water
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried cumin
Salt and freshly ground black
pepper, to taste
1 can (15 ounces) cannellini or
Great Northern beans, rinsed
and drained
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Tomato
and
white bean
soup
1 jarred roasted red bell pepper,
rinsed, patted dry, coarsely
chopped (about ½ cup)
½ cup cut green beans (optional)
Directions
In large saucepan, cook onion
and olive oil over low heat until
onion begins to color, about
5°minutes.
Add celery, carrot and garlic;
cook, stirring, 2 minutes.
Add tomatoes, water, oregano,
basil and cumin. Cover and
cook over medium heat until
vegetables are tender, 5 to
10°minutes.
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Season to taste with salt and
pepper. Add cannellini beans, red
bell pepper and green beans, if
using. Cover and cook 10 minutes
or until green beans are tender
and flavors are blended. Ladle
into bowls, and serve.
If you want a thicker soup, puree
the beans and stir them in.
Nutrition information
Serving size: ⅛ recipe. Amount
per serving: 74 calories, less than
1g total fat (0g saturated fat),
14g carbohydrates, 3g protein,
3g°dietary fiber, 423mg sodium.
Source: American Institute for Cancer Research
Makes 8 servings.
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