Tomato and White Bean Soup

Serves: 4-6

Use Organic:

  • 3½ cups pureed tomatoes
  • 3 cups vegetable broth
  • 1 fennel bulb - thinly sliced
  • 1 cup chopped yellow onion
  • 1 bunch of sliced Swiss chard
  • 1 15oz. can cannellini beans - rinsed and drained
  • 4 garlic cloves - chopped
  • 1 bay leaf
  • 2 Tablespoons olive oil
  • 1 Tablespoon Garden of Life Coconut Oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Directions:

  1. Place a large pot on stove top and heat to medium high.
  2. Add oils, then add fennel, onion, garlic and salt and sauté for about 7 minutes.
  3. Add remaining ingredients and reduce heat to low and let simmer (stirring occasionally) for at least 30 minutes before serving.
  4. Serve with bread, gluten free crackers, or parmesan crisps.
  5. Soup lasts 5 day refrigerated or 2 months in freezer.

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