Tomato-And-White Bean Soup

Course : Soups
Serves: 4
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2 teaspoons olive oil
1 cup chopped onion
3 cloves garlic crushed
29 ounces no-salt-added whole tomatoes, undrained and chopped
32 ounces cannellini, drained or other white beans
14 1/2 ounces fat-free chicken broth
1 tablespoons chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated parmesan cheese

Preparation / Directions:

1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and saute 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.

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