Creamy Tomato Basil Soup with Parmesan Crisps

Ingredients

• 3 tbsp (45 ml) olive oil
• 1 medium (110 g) yellow onion, diced
• 3 garlic cloves, sliced
• 5 cups (1200 g) diced tomatoes, no salt added
• 2 1/2 cups (450 g) cannellini beans, no salt added, rinsed
• 1 cup (240 ml) water
• 2 oz (57 g) grated Parmesan
• 1 cup (226 g) low-fat cottage cheese, 1%
• 1 cup (245 g) plain Greek yogurt, 0%
• 1 cup (24 g) fresh basil leaves

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Method

1. Heat the oven to 400°F (200°C). Warm the oil in a 5-quart (4.7L) pot over medium heat and cook the onion for 5 minutes, until soft and golden, adding the garlic for the last minute.
2. Add the tomatoes, beans and water and simmer for 15 minutes, until the onion is completely soft.
3. While it simmers, drop the Parmesan in 8 piles on a parchment-lined baking sheet and bake 6 to 8 minutes, until lacy and golden; they crisp as they cool.
4. Take the pot off the heat and cool 5 minutes. Add the cottage cheese, yogurt and most of the basil and purée with a stick blender until velvety. Serve with the rest of the basil and two crisps a bowl.