Recipe & Video: Creamy Tomato and Corn Soup With White Beans

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What's better than September weather in Michigan? It straddles the line between the warm, sunny days of summer and cozy fall vibes. In so many ways, it's the best of both of those seasons. One day you're in flip-flops and a T-shirt, the next you're in boots and a sweater. It's always a good idea to have your favorite hoodie ready, just in case you need to throw on a warm layer when the air gets cool.  

Just like that cozy hoodie, you could think of this soup as one of those perfect bridges between the seasons too. Warm and hearty, yet it makes use of tomatoes and corn while they're at the tail end of their season. (Canned or frozen work, too. So don't worry: This recipe will certainly take you through winter or works if you don't have fresh ingredients on hand.)

We take the soup to the next level by garnishing each serving with garlicky white beans and fresh basil to add flavor, texture and even more nutrients to this already healthy plant-based dish.

Whip up this easy-to-make recipe and warm yourself up with a bowl today.

Creamy Tomato and Corn Soup with White Beans 

Yield: 6 servings

(Download a printable pdf of this recipe)

Ingredients:

1 Tablespoon olive oil
8 large garlic cloves, sliced
14.5-ounce can unsalted cannellini beans, rinsed and drained
4 cups peeled, chopped, and seeded tomatoes
1/2 cup chopped sweet onion
1/2 cup chopped carrot
1 1/2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12-ounce can fat-free evaporated milk
2 cups fresh sweet corn (about 4 medium corn cobs)
1/4 cup fresh basil leaves, chopped

Directions:

Heat olive oil in a skillet over medium heat and add garlic. Sauté for 4 minutes. Stir in beans and cook until heated through. Set aside.

Place saucepan on stove. Add tomatoes, onion, carrot, sugar, salt and pepper. Bring to a boil over medium heat, then reduce heat and simmer until the onion is tender, about 10 minutes. Puree tomato mixture using an immersion blender. Add evaporated milk and corn and cook over low heat until steaming, about 1 minute.

Divide soup among six bowls. Top each bowl with 1/6 of the beans and 1/6 of the chopped basil and serve.

Nutrition Information Per Serving: 250 Calories; 3 grams Fat; 0.5 grams Saturated Fat; 2 mg Cholesterol; 354 mg Sodium; 43 grams Carbohydrates; 7 grams Fiber; 12 grams Protein

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Categories: EatWell