Tomato Soup with White Beans

Tomato Soup with White Beans

By April 2, 2014

  • Yield : 4 servings


Combine 1/2 cup of the water with the onion, celery, paprika, basil, thyme, and pepper in a large pot. Cook over medium-high heat, stirring often, for about 5 minutes, or until the onion is soft. Reduce the heat to medium. Stir in the tomatoes, beans and their liquid, apple juice concentrate, and remaining 1 cup of water. Cover and simmer for 15 minutes, stirring occasionally. Add the Basic White Sauce and heat gently, stirring frequently, until the soup is very hot and steamy. Season with salt to taste. Store in a covered container in the refrigerator, leftover Tomato with White Bean Soup will keep for up to 3 days. Or store in mason jars and the soup will keep up to 5 to 7 days.

Note: If you prefer a smooth soup, process it in a blender before adding the Basic White Sauce.

Basic White Sauce
1/3 cup dry millet

 2 1/3 cups water
1/4 cup raw cashews
1/2 teaspoon salt

Combine millet with 1 1/3 cups water in a saucepan. Bring to a simmer. Cover and cook for about 55 minutes, stirring occasionally, until millet is tender and all the water has been absorbed. Transfer to a blender. Add cashews, salt, and remaining 1 cup water. Blend for 1 to 2 minutes until completely smooth.

Nutrition Per serving Calories: 186, Fat: 3.4 g, Saturated Fat: 0.6 g, Calories from Fat: 16.7%, Cholesterol: 0 mg, Protein: 7.8 g, Carbohydrates: 32.6 g, Sugar: 8.4 g, Fiber: 5.4 g, Sodium: 556 mg, Calcium: 85 mg, Iron: 3.6 mg, Vitamin C: 8.6 mg, Beta Carotene: 174 mcg
Recipe from: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.
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