1 onion, chopped

1 carrot, peeled and chopped

4 cloves garlic, chopped

2 tablespoons (30 ml) olive oil

1 can 28 oz (796 ml) plum tomatoes

1 can 19 oz (540 ml) white beans, rinsed and drained

2 cups (500 ml) vegetable or chicken broth

Salt and pepper

In a saucepan, soften the onion, carrot, and garlic in the oil. Add the tomatoes, beans, and broth and bring to a boil. Simmer, uncovered, for about 15 minutes or until the carrots are very tender.

In a blender, purée until smooth. Strain. Add broth, if needed. Season with salt and pepper.

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