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Pdf1 (15-ounce) can small white beans
1 ¼ cups vegetable broth, plus extra as needed
3 tablespoons oil-packed sun-dried tomatoes, patted
dry and chopped, plus 1 tablespoon tomato oil
1 tablespoon shredded fresh basil, plus extra for
serving
2 tablespoons grated plant-based Parmesan cheese
1 Bring beans and their liquid, broth, tomatoes, and tomato
oil to simmer over medium heat in large saucepan and cook
until beans begin to break down, 5 to 7 minutes.
2 Process bean mixture in blender until smooth, about 2
minutes, scraping down sides of blender jar as needed.
Return soup to now-empty saucepan and return to brief
simmer over medium heat. Adjust consistency with extra
hot broth as needed. Off heat, stir in basil and season with
salt and pepper to taste. Top individual portions with
Parmesan and extra basil before serving. (Soup can be
refrigerated for up to 3 days.)