1 Tsp extra virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 ripe tomato, chopped
2 tsp dried oregano
Pinch of crushed red chili flakes
1 (20-oz) jar of white beans, drained and rinsed
4 cups low-sodium vegetable broth
6-8 fresh basil leaves, minced
Juice of 1 fresh lemon
Sea salt, to taste
- Heat oil in a large skillet saucepot over medium heat. Sauté the onion and garlic for 1 minute, stirring often.
- Add the tomato, oregano and crushed chili flakes. Continue to sauté for another minute. Add the beans and broth. Bring to a boil, lower to a simmer and cook uncovered for 35 minutes until smooth and creamy.
- Add the basil and lemon juice, season to taste with salt.