This is a tangy and rich soup that will use up some of those tomatoes you canned. You can make it vegan by using veggie stock. It’s an easy soup to whip up from common pantry items.
28 oz canned tomatoes, diced or crushed
28 oz stock, veggie or chicken
1/2 cup red wine
1 yellow onion, chopped
3 TB olive oil
1 1/2 C cooked white beans, drained and rinsed
1 stalk asparagus, cut into bite sized pieces
Place all the ingredients in a stock pot and bring to a simmer. Simmer 20 minutes until veggies are tender and beans are flavored with broth. Serve as is or sprinkle on some cheese!