Tomato white bean soup

Ingredients

• 220 gCooked white beans, drained
• 300 gCanned crushed tomatoes
• 300 gFirm silken tofu
• 250 mlVegetable broth
• 50 gOnion — diced
• 8 gOlive oil
• 4 gGarlic — minced
• 6 gFresh basil

Steps

1. 1

   Cook the aromatics

   Heat oil in a saucepan. Cook onion for 5 minutes until soft, then add garlic and stir for 30 seconds.

2. 2

   Simmer the soup

   Add white beans, tomatoes and vegetable broth. Simmer for 12–15 minutes until the onion is fully tender and the flavors have combined.

3. 3

   Blend in tofu

   Take off the heat, add drained silken tofu and blend with a stick blender until mostly smooth. Leave some beans intact if you like texture. Follow the blender manufacturer’s guidance for hot liquids.

4. 4

   Finish

   Warm gently until hot throughout and stir in torn basil. Divide into two portions.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Nutrition uses cooked unsalted beans and the listed canned tomatoes. Packaged versions can differ considerably in sodium.