3-Can Tomato Vegetable Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 80
- Dietary Fiber
- 22
- Sugar
- 8
- Protein
- 29
- Cholesterol
- 0
- Sodium
- 752
- Total: 25 min
- Active: 25 min
Ingredients
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
One 15-ounce can mixed vegetables with potatoes, such as Goya, drained well
Kosher salt and freshly ground black pepper
One 14.5-ounce can petite diced tomatoes with their juices
One 15.5-ounce cannellini beans with their liquid
Directions
- Combine the olive oil, Italian seasoning, and onion powder in a medium saucepan over low heat. Bring to a gentle simmer, stirring occasionally, until the spices infuse into the oil, about 5 minutes.
- Add the mixed vegetables, 1/4 teaspoon salt, and a few grinds of black pepper. Increase the heat to medium and cook, stirring occasionally, until everything is well- coated, 1 to 2 minutes.
- Add the tomatoes with their juices, then fill the empty can halfway with water; swirl and add to the soup. Add one-third of the beans along with half their liquid. Simmer for 3 minutes.
- Meanwhile, mash the remaining beans and their liquid with a fork directly in the can until slightly smooth; stir into the soup. Add 2 tablespoons water to the empty can, scrape with a rubber spatula to release any mashed beans, then stir into the soup. Let simmer for 5 minutes. Season with salt and pepper.
- Divide among bowls and enjoy.