This silky soup gets its creamy texture from canned beans, not cream, and it can be ready in under 30 minutes. Yum.
1 tsp olive oil
1 onion chopped
2 cloves garlic, minced or pressed
1 cup chicken stock
1 28 oz can diced tomatoes
1 15 oz can small white beans
2 Tablespoons basil pesto
Salt & pepper to taste
Heat the olive oil in a saucepan
Add chopped onions and cook until soft
Add garlic and cook for 1 minute
Add canned tomatoes, stock, and drained canned beans
Bring to a boil and simmer for 10 minutes
Add basil pesto, then salt & pepper to taste
Carefully blend the soup using an immersion or traditional blender
Feel free to add shredded chicken or pork to this soup for a very satisfying dinner.
If you don't have basil pesto, feel free to add 1/2 cup of fresh basil leaves. Just as delicious.