White Bean, Arugula, and Tomato Soup
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Serves: 4-6 servings
 
Ingredients
  • 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
Instructions
  1. Drain and rinse beans. Add to a pot with broth and water.
  2. Bring to almost a boil and add olive oil, salt, pepper, and tomatoes.Cook for 2 minutes to soften tomatoes.
  3. Squeeze in lemon juice and add in arugula. Cook for another minute or two.
  4. Adjust salt and pepper as needed.
  5. Serve hot.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2015/02/17/white-bean-arugula-soup/