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Rosemary Red Bean Soup

From www.anediblemosaic.com
Serves 2

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 1/2 teaspoons fresh rosemary leaves, minced (or 1/2 teaspoon dried rosemary leaves)
1 (15 oz) can dark red kidney beans (preferably no salt added), rinsed and drained
1 (16 oz) can diced tomatoes, with juices
1 soft vegetable (or chicken) flavored bouillon cube*
1/2 cup water
Salt and pepper

Heat the oil in a medium saucepan over medium-high heat; add the onion and cook until softened and starting to brown, about 3 to 5 minutes, stirring occasionally. Add the garlic and rosemary and cook 1 minute more.

Stir in the beans, tomatoes, bouillon cube, water, and a pinch of pepper; use a potato masher or a fork to mash a few of the beans against the sides of the pot. Bring the soup to a simmer over high heat, then turn heat down slightly and simmer 3 to 5 minutes.

Taste and season with salt and pepper as desired.