|Tomato Basil White Bean Soup|
A couple of weeks ago, when we were in Philadelphia, we enjoyed staying at the Hyatt Regency at Penn's Landing, located near the historic district and also on the Delaware River! The hotel's restaurant had a tasty menu. We ordered a cup of soup to start with that evening. It had a simple name. Yet, it also sounded so yummy - White Bean and Tomato Soup.
A steaming cup of the tomato base soup was filled with Cannellini Beans (White Kidney Beans) and Basil. It did not take long to devour it or for me to decide that after we returned home I would use my Dutch Oven to prepare a batch. It was quite easy to decide what ingredients to use in this yummy soup. They are all staples in my kitchen!
Rice is a great side dish with grilled fish, and the previous evening we enjoyed White Rice with Grilled Sockeye Salmon. The day I prepared this soup there was a bit of prepared "leftover" Rice to add to this very yummy soup.
Tomato Basil White Bean Soup
1 can (14.5 ounces) Fat Free & Lower Sodium Chicken Broth
2 ounces Water
1 can (15 ounces) Tomato Sauce
1 can Tomatoes, drained - If using whole tomatoes, cut into eighths.
1 can (15 ounces) Cannelli Beans (White Kidney Beans)
1 Tablespoon Dehydrated Onion
1 - 2 teaspoons dried Basil
1/4 teaspoon Garlic Powder
1/2 - 3/4 cup Prepared Rice - optional
- Place all ingredients, except Cannelli Beans & Rice, in large pot or Dutch Oven.
- Bring to a boil.
- Simmer for 10 minutes.
- Drain Cannelli Beans & rinse in cold water, drain again.
- Add to other ingredients in Dutch Oven.
- Add previously cooked Rice & simmer 4- 5 minutes.
***If the Prepared Rice has been added, a small amount of water will need to be added when reheating the soup. The Rice absorbs the liquid.
On a chilly cold evening, this easy to make Tomato Basil White Bean Soup will be a "go to" recipe for me. It's also so good with the "leftover" Rice added in.