Tomato and White Bean Soup
2 (16-oz.) cans cannellini (large white beans), rinsed and drained
28-oz. can stewed tomatoes
2 scallions (green parts only), chopped
1 cup vegetable broth
2 Tbs. minced fresh cilantro or dill or more to taste
1 to 2 tsp. salt-free herb-and-spice seasoning mix or to taste
- In food processor, puree half of beans until smooth. Add tomatoes with their liquid and scallions, and puree until smooth.
- Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro, seasoning mix and pepper. Warm through over low heat, stirring occasionally. Serve hot.