Ingredients
- 2 Tbsp. olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 qt. vegetable stock
- 1 15.5- oz. can white beans (not drained)
- 1 28- oz. can crushed tomatoes
- 1 Tbsp. dried Italian herbs
- ½ cup Greek yogurt
Instructions
- In a large soup pot, heat oil over medium-high heat. Add diced onion and minced garlic and cook until onion is translucent, about 4 minutes. Do not brown.
- Add stock, beans with liquid, tomatoes and herbs. Bring the soup to a low simmer and cook about 25 minutes.
- Remove from heat and whisk in yogurt. Serve hot.
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