Rich, homemade tomato soup with cannellini beans, shallots, and a bit of heat is blended for a creamy, delicious bowlful that’s ready to serve in less than 30 minutes.
Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
Top with fresh basil before serving, if desired.
Per Serving: 141 calories; protein 5.7g; carbohydrates 19g; fat 4.9g; cholesterol 1.1mg; sodium 640.2mg.