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Creamy Tomato and Navy Bean Soup

Anne Murphy
Make this surprisingly creamy tomato and navy bean soup quickly and easily if you have cooked (or canned) beans on hand.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine Vegan

Ingredients
  

  • Olive Oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 t crushed red pepper flakes aka pizza pepper
  • 4 c cooked navy beans or 3 cans.
  • 1 28 oz can crushed tomatoes
  • 1 qt broth
  • 1 t dried basil
  • salt opt.

Instructions
 

  • Heat oil in a soup pot. Add onion, garlic, and red pepper. Saute until onion is soft.
  • Remove from heat. Add beans, crushed tomato, broth, and basil. Use an immersion blender to puree until almost smooth.
  • Bring to a boil, then simmer five minutes. Taste and adjust for salt.