Kathie Oh's Recipe

Italian Bean Soup

Category: specialties

2 (15.5-ounce) cans white kidney beans (cannellini) or Great Northern beans, drained and rinsed
4 cups non-fat, reduced sodium chicken broth, divided
1/2 cup chopped onion
3 cloves garlic, minced
1 (16-ounce) can whole tomatoes with no salt, undrained OR 4 to 6 fresh plum tomatoes, peeled and chopped
2 teaspoons dried basil
1/2 teaspoon dried thyme leaves
1/8 teaspoon white pepper
Combine one can of beans with two cups of the broth in a blender or food processor and blend until a smooth puree.
Transfer to a large saucepan. Stir in remaining ingredients.
Bring to a boil over high heat, then reduce heat and simmer, covered, about 10 to 15 minutes, or until beans and tomatoes reach desired tenderness.