1 teaspoon olive oil
1 tablespoon minced garlic
15 ounce can white beans, drained and rinsed
1-1/2 cups chicken broth
1 teaspoon Italian seasoning
3 diced tomatoes
Fresh cracked black pepper
4 Tablespoon grated parmesan cheese
Heat a Dutch Oven style pan over medium high heat. Add the oil and saute the garlic until golden brown.
Add the beans, broth, and Italian seasoning and bring to a boil. Reduce heat to simmer and cook until liquid starts to thicken, about 5 minutes.
Puree the soup with a hand held blender or in a blender in small batches - be careful because it is hot.
Put back on the stove and add the diced tomatoes. Reheat and serve in bowls. Garnish each serving with a sprinkle of fresh cracked black pepper and grated parmesan cheese.