|Tomato Basil White Bean Soup|
This is one of those quick dinners that tastes amazing. The ingredients are always in my pantry. They probably are in yours, too. Everything is placed in my large pot! Then, the soup simmers. How easy can that be?
If there is any "leftover" cooked white rice (from a previous dinner) in the fridge, I heat it to add to the soup bowls before serving. Otherwise, I now add prepared Couscous to the soup bowls. What a great addition! Do you add Couscous to your soups?
Tomato Basil White Bean Soup with Couscous
1 can (14.5 ounces) Fat Free & Lower Sodium Chicken Broth
(I use College Inn.)
1 can (15 ounces) Tomato Sauce
1 can Tomatoes, drained ***If using whole tomatoes, cut into eighths.
1 can (15 ounces) Cannellini Beans (White Kidney Beans)
1 Tablespoon Dehydrated Onion
2 Tablespoons Dried Parsley
2 teaspoons dried Basil
1/4 teaspoon Garlic Powder
1 Tablespoon Couscous
about 1/4 Cup broth from Tomato Basil White Bean Soup
***I use whatever size can of Tomatoes I have in my pantry.
- Place all ingredients, except Cannellini Beans, in large pot or Dutch Oven.
- Drain Cannellini Beans & rinse in cold water, drain again.
- Add rinsed Cannellini Beans to large pot, stir.
- Bring to a boil.
- Simmer for 30 minutes & stir occasionally.
- Prepare Couscous: Place Couscous in a small bowl.
- To Couscous add the 1/4 Cup soup broth & stir.
- Let stand 5 Minutes, then stir again.
- Before serving soup, place prepared Couscous in soup bowls.
- Add the Tomato Basil White Bean Soup & stir.
- Enjoy with a slice of rye bread.
Tomato Basil White Bean Soup is quick & easy to make!