February 2008 Everyday Italian™- Food Network™ Tomato Soup (slightly adapted) 1 Tbsp butter (or oil) or Pam spray One onion, finely chopped 2 carrots, finely chopped 2 cloves garlic, minced (or 2 tsp from a jar) 1 can (15.5 oz) white beans 2 (28 oz) cans crushed tomatoes...low sodium if preferred 3 cups broth...chicken, veggie or low sodium One bay leaf Fresh rosemary (or pinch dried) 3/4 tsp salt (optional) 1/2 tsp pepper or more to taste In a large saucepan, saute oil, onions, carrots and garlic on medium/high until soft. Add beans, tomatoes, broth and spices. Bring to a boil, simmer 30 minutes. Remove bay leaf. You can leave it chunky or put some, or all, in a blender/food processor to smooth it out. Makes about 10-12 cups About 40 cals per cup Count as 1/2 starch and 1 vegetable if on the exchange system. Sodium could be high but there are many ways to reduce it listed. This recipe is also a great source of potassium from the tomatoes and beans. Archived Recipes Copyright 2002-2007 - Lisa Merrill