White Bean Tomato Soup

WriterInSoul

We’re almost out of the major soup season but not quite, and you can eat this soup hot or cold anyway. This blender soup is so quick & easy. Healthy and delicious too.

Here’s our ingredients.
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I used chickpeas but you could use any white bean. I cook my own beans because it’s cheaper and eliminates salt and any added preservatives, but you could substitute canned beans for expediency. I really like “chunky” crushed tomatoes, but regular crushed works too.

The herb is sage. I happened to have some of my own, but store-bought is fine.

Put 2 cups of water in blender.

Add 3 cups rinsed chickpeas (or white beans).

Add 1.5 to 2 cups canned tomatoes. (I used 1.5 cups because that’s what was left in the open can after I made spaghetti for lunch!)

If you, like me, love the kick of lemon juice, add 3 tablespoons…

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