Basil, White Bean and Tomato Soup
Stick to your healthy diet. Using white beans, basil, potatoes, pepper, cheese and a few other ingredients you can make a delicious tomato soup.
Notes
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Preparation Time15 min
Cooking Time1 hr
Ingredients
- 2 cans dried great northern beans (about 1 pound)
- cooking spray
- 1 cup chopped onion
- 6 garlic cloves, chopped
- 1 cup diced peeled baking potato
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 3 (16-ounce) cans vegetarian chicken-flavored broth
- 2 bay leaves
- 2 diced seeded tomato
- 1/4 cup chopped fresh basil
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper
- 1/4 cup grated fresh low-fat parmesan cheese (1 ounce)
Instructions
- Sort and wash beans; set aside. Then, place a 6-quart pressure cooker coated with cooking spray over medium heat until hot.
- Add onion; saute 2 minutes. Add garlic; saute 1 minute. Add beans, potato, thyme, broth, and bay leaves.
- Close lid securely; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 35 minutes.
- Remove from heat; place pressure cooker under cold running water. Remove lid and discard bay leaves.
- Partially mash bean mixture. Stir in tomato and next 4 ingredients (tomato through red pepper).
- Cook, uncovered, over medium heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with low-fat cheese.
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