Name: Ginger lemon tomato bean soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 1/2 tbsp tomato paste; 1 1/2 cups canned diced tomatoes; 1 red bell pepper, seeded and chopped; 1 (15-oz) can cannellini beans, drained and rinsed; 3/4 medium carrot, peeled and chopped; 3 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1 tsp extra virgin olive oil; 1 1/3 cups vegetable broth; 1 1/2 tsp mixed herbs; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh lemon juice; 3 tbsp fresh basil, torn

Nutrition

Per serving

534 calories

Protein: 27g; 19% of calories
Carbs: 89g; 64% of calories
Fat: 10g; 16% of calories

Instructions

Prep 20 min · Cook 30 min

Heat the olive oil in a medium pot over medium heat. Add the chopped carrot, red pepper, garlic, and ginger. Cook for 6 minutes, stirring often, until the vegetables begin to soften.
Stir in the tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
Stir in the diced tomatoes with their juices, vegetable broth, and mixed herbs. Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes.
Remove the pot from the heat and let it cool for 5 minutes. Transfer the mixture to a blender. Add half of the cannellini beans. Vent the blender lid and blend until completely smooth.
Return the blended soup to the pot. Stir in the remaining cannellini beans, salt, black pepper, and lemon juice. Cook over medium-low heat for 5 minutes to heat the beans through.
Ladle the hot soup into a large bowl and top with the fresh basil.

Nutrition

Ingredients

Instructions

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