- 2 (14.5 oz) cans of low-sodium vegetable or chicken broth
- 28 oz can of crushed tomatoes
- 1 c cannellini beans (white Italian beans)
- 1 c milk
- several bay leaves
- salt and pepper to taste
Directions:
- Combine broth, crushed tomatoes, and bay leaves in a medium saucepan over medium heat.
- Mash 1 cup of the cannellini beans with the back of a spoon and set aside.
- When the soup starts to bubble, pour in the milk and season with salt and pepper. Reduce the heat.
- Simmer for 15 minutes, stirring occasionally.
- Remove and throw away bay leaves and stir in mashed beans.
- Puree soup in a blender in small batches and return to the saucepan.
I got the recipe from when I was playing on yahoo one day and saw they had an article on how to take your favorite comfort foods and make them healthier. There was mac n cheese, mashed potatoes, etc. I promise I'm not stealing- I just can't find the link!
How it tasted: TBD
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