Creamy White Bean Tomato Soup

What you need

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh parsley for garnish

The easy way

1. Warm olive oil in a large saucepan over medium heat; sauté onion until translucent, about 4 minutes.
2. Add garlic, basil, and red pepper flakes, cooking for one minute.
3. Pour in crushed tomatoes, vegetable broth, and cannellini beans; bring to a gentle simmer.
4. Blend half of the soup with an immersion blender until smooth, leaving some texture if desired.
5. Season with salt and pepper, garnish with parsley, and store leftovers in an airtight container in the refrigerator.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.