White Bean and Tomato Soup

The fresh vegetables and herbs give this soup a very fresh taste, and the lemon juice adds kick.

Serves: 12Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy


Serves: 12

Ingredients

  • 2 Tbsp. olive oil
  • 1 large Vidalia or other sweet white onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp. Splenda
  • 1 bunch fresh basil, torn in small pieces
  • ½ bunch Italian flat-leaf parsley, chopped
  • 1½ tsp. salt
  • 1 tsp. ground black pepper
  • 1 can (28 oz.) crushed tomatoes
  • Juice of 1 lemon
  • 2 cans (18 oz.) beef broth
  • 2 cans (13 oz.) white beans, drained and rinsed

Directions

  • Heat the oil in a large soup kettle over medium heat. Sauté the onion and garlic. Stir in the Splenda and add the rest of the ingredients.
  • Bring to a boil. Reduce heat and cover. Simmer for 15 minutes and serve.