Ingredients
two 14.5 oz cans low-sodium chicken broth
one 28 oz can crushed tomatoes
several bay leaves
1 c rinsed and drained cannellini beans
1 c 2% milk
salt and pepper
Preparation
Combine chicken broth, crushed tomatoes, and several bay leaves in medium saucepan over medium heat. In small bowl, mash cannellini beans with the back of a spoon and set aside. When soup bubbles, stir in milk and reduce heat to low. Season to taste with a little salt and freshly ground black pepper and simmer about 15 minutes, stirring occasionally. Remove and discard bay leaves and stir in mashed beans. In small batches, puree soup in a blender.
