Tomato and White Bean Soup

재료

• 4 테이블스푼 parmesan cheese
• 1 티스푼 cumin
• 1 티스푼, 장 oregano
• 1/2 티스푼 pepper
• 1 테이블스푼 balsamic vinegar
• 1 테이블스푼 olive oil
• 3 쪽 garlic
• 1 컵, 다진 onion
• 4 테이블스푼 parsley, chopped
• 28 온스 chicken broth, low sodium
• 29 온스 tomatoes, no salt added
• 32 온스 white beans

조리법

1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender.
2. Add tomatoes and remaining ingredients (except for parmesan), and bring to a boil. Reduce heat, and simmer 10 minutes.
3. Ladle into bowls, and sprinkle with cheese.
4. Note: easy to have these ingredients on hand. When I have extra fresh veggies or small amounts of frozen left over, I just add them. This soup freezes well.