My twenty-fourth recipe with Wednesday with Donna Hay is Cannellini and Fresh Tomato Broth, found in her cookbook Off the Shelf: Cooking from the Pantry, p. 80.
The ingredient list: tomatoes, chicken or vegetable stock, cannellini beans, chopped oregano, salt, and pepper. The recipe goes together quickly, simmers for awhile, half gets whirled around in the blender and reunited with the other half.
This is one of those recipes that is comforting and great on a cold or hot day, is healthy, does not add a lot of calories to your meal plan, and tastes fresh and delicious. Much better than warming up soup from a can, for instance, nice and light, very tomato-y with a kick from the oregano. Definitely making this one again.
Wonder what the others thought? Gaye's post on this is here. Chaya's post is here.