Ingredients

• 2 tbsp olive oil

• 4 heirloom tomatoes; peeled and seeded 

• 1 white onion; diced

• 2 cloves garlic; minced

• 1 can white beans; drained

• 2 cups whole milk

• 1 tsp dried oregano

• 1 tsp dried basil

• 2 tsp parsley, chopped

Instructions

1. Heat 2 tbsp of olive oil in a pot. Add the onion and garlic and cook on medium heat for about 8 minutes, stirring occasionally. 

2. Add the oregano and basil and cook until fragrant, about 1 minute. 

3. Add the tomatoes and cover, cooking on medium-low heat for 20 minutes. 

4. Add the beans and cook for another 5 minutes, stirring occasionally. 

5. Add the tomato mixture to a blender and puree until smooth. 

6. Return the puree to the pot and stir in the whole milk. 

7. Cover and cook on low heat for 25 minutes.  

8. Line a baking sheet with parchment paper. 

9. Top the soup with parsley before serving.