2-3 tablespoons olive oil
1 cup thinly chopped onion
3 garlic cloves, crushed
2 (14.5 oz) cans whole tomatoes, undrained & chopped (crushe'd is OK)
1 (16 oz) cans cannellini or other white beans, drained
approximately 2 cups vegetable broth
1 tablespoon chopped parsley (fresh or dried)
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon salt (optional)
In this recipe, it is easier if you prepare everything at the beginning of the recipe because you won't have time to stop.
Chop onions, crush garlic, chop tomatoes if using whole ones, drain beans, and measure broth, parsley, oregano, and pepper. Heat oil in a large fry pan (preferably non-stick) over medium heat. Add onion and garlic, and saute 4 minutes or until tender. Add tomatoes, beans, vegetable stock, parsley, oregano, and pepper and bring to a boil. Reduce heat, and simmer for about 15 minutes.
Serve hot, or save for later (it still tastes great!). A nice loaf of vegan bread completes the meal.
All I know for nutrition is that this soup is full of protein and fiber (from the beans), and low fat (the only thing that's fattening is the olive oil, and that's good fat). This recipe is a great, warm, satisfying winter meal for even non-vegetarians (my own meat-eating family loved it!).