You’ve got to try our lean and healthy Tomato Potato White Bean Soup, both hearty and delicious!
Our hearty, healthy, Tomato Potato White Bean Soup is one big pot of goodness.
This is just the soup to fuel your tank with energizing, savory vegetables and herbs. Tomato Potato White Bean Soup is filling yet not heavy.
I attribute that to the vegetable stock which is the base of this veggie packed pottage.
Although this soup is vegan and gluten free you may not even notice. You will be too busy biting into all of those chunky vegetables. You will never want to eat canned vegetable soup again!
The word “soup” in itself conjures up images of steamy, comforting, bone warming elixir that is enjoyed on frosty snow covered days.
Tomato Potato White Bean Soup will certainly fit that bill, but you can enjoy this soup any time of the year.
Traditional tomato soup is creamy, opaque and dense, as is traditional potato soup.
They have their place in soup kingdom.
Wanting to maintain a clearer, lighter soup, I searched for a less starchy type of potato that wouldn’t dissolve into mush when cooked.
I chose to use a new baby red that can take the boiling.
As for tomatoes, a large can of diced stewed tomatoes was the ticket. The large white cannellini beans are highly nutritious. They hold up to boiling and don’t disappear into the soup either.
Using vegetable stock as the base for Tomato Potato White Bean Soup boosts vitamins and minerals. It adds another layer of rich flavor to the pot as well.
Forget the crackers or bread! Tomato Potato White Bean Soup is so fresh, delicious, and satisfying you won’t need them.
You won’t have any trouble getting plenty of servings of vegetables in with this one-pot meal!
Tomato Potato White Bean Soup is guilt-free so grab a bowl or two and you will have eaten well.
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