Ingredients

2 (16-oz.) cans cannellini (large white beans), rinsed and drained

28-oz. can stewed tomatoes

2 scallions (green parts only), chopped

1 cup low-sodium vegetable broth

2 Tbs. minced fresh cilantro or dill or more to taste

1 to 2 tsp. salt-free herb-and-spice seasoning mix, to taste

Preparation

  1. In food processor, puree half of the beans until smooth. Add tomatoes with their liquid and scallions and puree mixture until smooth.
  2. Transfer puree to large saucepan. Stir in remaining beans, broth, cilantro, seasoning mix and freshly ground black pepper to taste. Warm through over low heat, stirring occasionally. Serve hot.