Add a little extra to your tomato soup with the ingredients recommended in this homemade chunky tomato and bean soup recipe.

Ingredients

• 3 medium ripe tomatoes, about 1 pound
• 1 tablespoon vegetable oil
• 1-1/2 cup onions, chopped
• 2 teaspoons garlic, minced
• 2-1/2 cups cooked white beans
• 13-3/4 ounces reduced sodium fat-free chicken broth
• 1 cup water
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon Italian seasoning, crushed
• 3 cups spinach leaves
• 4 slices Italian bread, toasted
• 4 teaspoons Parmesan cheese

Directions

1. Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 3 cups); set aside.
2. In 4-quart saucepan heat oil until hot. Add onion and garlic; cook and stir until softened, 3 to 4 minutes. Add beans, broth, 1 cup water, black pepper, Italian seasonings and reserved tomatoes; bring to a boil; reduce heat and simmer, covered 15 minutes.
3. Stir in spinach; cook until spinach is tender, 2 to 3 minutes.
4. To serve, in each bowl place a slice of bread; ladle in soup. Sprinkle with Parmesan cheese.