Tomato Basil Soup
Serves: 5 Preparation Time: 15 minutes Cooking Time: 35 minutes	Rating 8 Highly Recommended

Cuisine: American Italian

Philosophy: Low-Fat Vegan Vegetarian

Dish: Soup

Main Ingredient: Fruit Legumes

Easy to make and uplifting to the senses, this soup will brighten the day when you are feeling down. Instead of adding cream, we use navy beans, which add protein and creaminess without the dairy. Get your lycopene and Vitamin C here.

2 cups Ripe Italian Tomatoes
3 cups Canned Roasted Tomatoes
2 tbsp. Tomato Paste
2 cups Vidalia Onion, chopped
0.25 cup Garlic, minced
1 cup Cooked Navy Beans
4 cups Vegetable Stock
3 tbsps. Italian Basil, chopped
1 tsp. Ground White Pepper

1) Heat large saucepan with olive oil on medium heat.
2) Saute onions for five minutes. Add garlic and saute for three minutes more.
3) Lower heat slightly and add tomato paste, cooking for a few minutes so that the sugars can carmelize.
4) Add canned tomato puree, navy beans and vegetable broth. Reduce heat and simmer for twenty-five minutes.
5) Add fresh tomato and cook for additional five minutes on low heat.
6) Process to your desired texture using hand blender. Some people would like to have pieces of tomato and whole beans in soup, while others prefer the soup blended to a uniform consistency, up to you.
7) Add salt, pepper and minced basil.
8)Serve immediately and garnish with whole basil leaves.

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