• 2 (15.5-ounce) cans white kidney beans (cannellini) or Great Northern beans, drained and rinsed
• 4 cups non-fat, reduced sodium chicken broth, divided
• 1/2 cup chopped onion
• 3 cloves garlic, minced

• 1 (16-ounce) can whole tomatoes with no salt, undrained OR 4 to 6 fresh plum tomatoes, peeled and chopped
• 2 teaspoons dried basil
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon white pepper

1. Combine one can of beans with two cups of the broth in a blender or food processor and blend until a smooth puree.
2. Transfer to a large saucepan. Stir in remaining ingredients.
3. Bring to a boil over high heat, then reduce heat and simmer, covered, about 10 to 15 minutes, or until beans and tomatoes reach desired tenderness.

Nutritional Facts serving: 203 calories; 1 g total fat (<1 g saturated fat); 37 g carbohydrate; 12 g protein; 10 g dietary fiber; 744 mg sodium.

SOURCE: Courtesy of American Institute for Cancer Research. For more information about diet and cancer prevention, visit www.aicr.org

1. Black pepper has a slightly hotter flavor than white pepper, which has a milder, more delicate flavor. White pepper comes from the same plant and is left on the vine longer. Appearance is the reason white pepper is included in many recipes. For convenience, I used black pepper in this recipe and found it acceptable in flavor and appearance.
2. Rather than using whole canned tomatoes and chopping them, you might use diced tomatoes.
3. If you don't have dried basil, Food FAQ's: Substitutions, Yields & Equivalents suggests substituting either thyme or oregano, starting with half the quantity specified for basil and then adding more, if necessary, to taste.
4. To store any extra hot soup, transfer it to a shallow container to speed cooling. Limit depth of soup to two inches or less. Refrigerate perishable foods, such as soup, so the TOTAL time they are at room temperature is less than TWO hours. You can place loosely covered foods in the refrigerator while still warm; cover tightly when food is completely cooled.