Tomato and White Bean Soup

材料

• 4 汤匙/餐匙 parmesan cheese
• 1 茶匙 cumin
• 1 茶匙, 片（叶子） oregano
• 1/2 茶匙 pepper
• 1 餐匙/汤匙 balsamic vinegar
• 1 餐匙/汤匙 olive oil
• 3 瓣 garlic
• 1 杯 onion
• 4 tbsps parsley, chopped
• 28 盎司 chicken broth, low sodium
• 29 盎司 tomatoes, no salt added
• 32 盎司 white beans

做法

1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender.
2. Add tomatoes and remaining ingredients (except for parmesan), and bring to a boil. Reduce heat, and simmer 10 minutes.
3. Ladle into bowls, and sprinkle with cheese.
4. Note: easy to have these ingredients on hand. When I have extra fresh veggies or small amounts of frozen left over, I just add them. This soup freezes well.