White Bean, Arugula, and Tomato Soup
Author: Jessi Andricks, The House of Healthy
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 1 can white bean soup
- 1 box organic, no-chicken broth, low-sodium
- 1 cup water
- 1 tbsp olive oil
- 1 pound cherry tomatoes, cut in quarters
- 1-2 cups arugula, chopped
- 1 lemon
- sea salt and pepper to taste
- Drain and rinse beans. Add to a pot with broth and water.
- Bring to almost a boil and add olive oil, salt, pepper, and tomatoes.Cook for 2 minutes to soften tomatoes.
- Squeeze in lemon juice and add in arugula. Cook for another minute or two.
- Adjust salt and pepper as needed.
- Serve hot.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2015/02/17/white-bean-arugula-soup/
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