Super Fast
Fire-Roasted Tomato and White Bean Soup
Sourdough Cheese Toasts and Shaved Carrot Salad
Ingredients
- 1 large onion, chopped
- 2 carrots, sliced
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp crushed red pepper
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 2 (15.5-oz) cans cannellini beans, drained and rinsed
- 1 (32-oz) carton low-sodium chicken broth
Instructions
- Sauté onion and carrots in hot oil in a Dutch oven or large pot over medium-high heat 3 to 5 minutes or just until tender.
- Add garlic and red pepper; sauté 1 minute. Stir in tomatoes, beans and broth; bring to a boil. Reduce heat, and simmer 15 to 20 minutes.
Side Dish Ingredients
- 3 slices sourdough bread
- 1½ Tbsp olive oil
- 6 slices Swiss cheese
- 6 large carrots
- 2 tsp fresh lemon juice
- 1 tsp honey
Side Dish Instructions
- Preheat oven to 400°F. Arrange bread on a baking sheet. Brush with ½ Tbsp oil, and top with cheese.
- Bake 8 to 10 minutes or until golden brown. Cut each toast slice in half diagonally.
- Meanwhile, cut carrots into long, thin strips using a vegetable peeler.
- Whisk together 1 Tbsp oil, lemon juice, honey, and salt and pepper to taste. Add carrots, and toss.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
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- Matching Grocery List
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