Creamy Tomato & Basil Soup
Tomato • Coconut Milk • Basil
Soups
Ingredients:
onion
1/2
garlic cloves
3
jalapeño
1
cannellini beans
4 cans
veggie or chicken stock
1 1/2 cups
corn
1 can
limes
2, juiced
cumin
1 tsp
oregano
1 tbsp
olive oil
to taste
salt
to taste
avocado (optional)
1/4
cilantro (optional)
to taste
Instructions:
1. Add olive oil to a pot over medium heat.
2. Chop onion and mince garlic and jalapeño, then add the onion, cumin, and oregano to the pot.
3. Sauté until translucent, then add garlic and jalapeño and sauté for another minute.
4. Add stock to the pot, followed by 3 cans of beans after draining and rinsing.
5. Give everything a stir, then bring the pot to a boil on high heat, then decrease heat to medium low, and let the pot simmer for 25 minutes.
6. Decrease heat to low, and add your last can of beans to a blender with one or two ladles of cooled soup, then blend. Don't liquify too much.
7. Add the blended beans to the pot along with the whole corn and stir.
8. Add the lime juice and salt to taste.
9. Serve with cilantro, avocado, or any other toppings you'd like.
White Bean Chili
Cannellini Beans • Onion • Garlic
Prep Time 30 Minutes
Difficulty
Medium
Ingredients
13
