1 (15 oz) can dark red kidney beans (preferably no-salt-added), rinsed and drained
1 (16 oz) can diced tomatoes, with juices
½ cup (120 ml) water or low-sodium-vegetable or chicken stock
Salt and black pepper
Instructions
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,water (or stock), and a pinch of black 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 black pepper as desired.
Serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/meals-in-minutes-rosemary-red-bean-soup/