SERVES 6

If tarragon is hard to find, use chervil, basil, or parsley.
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 large red onion, diced
- Salt and pepper
- 1 quart low-sodium organic vegetable or chicken broth

One 28-ounce can crushed tomatoes

One 15-ounce can white beans, rinsed and drained

1 tablespoon fresh chopped tarragon


Heat the oil over medium-high heat in a soup pot. Add the garlic and stir until fragrant. Add the onion and salt and pepper, and sauté until the onion is tender and translucent. Add the broth, tomatoes, and beans. Allow to simmer for about 20 minutes, then stir in the tarragon and remove the soup from the heat. Cool for 15 minutes, then puree with an immersion blender, adding a little more broth or water to thin as necessary. Reheat the soup and ladle into bowls.