Tomato and White Bean Soup

Ingredients

• 4 tbsps parmesan cheese
• 1 tsp cumin
• 1 tsp leaves oregano
• 1/2 tsp pepper
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 3 cloves garlic
• 1 cup chopped onion
• 4 tbsps parsley, chopped
• 28 oz chicken broth, low sodium
• 29 oz tomatoes, no salt added
• 32 oz white beans

Directions

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.