215 oz cans white beans, such as cannellini or great Northern, drained but not rinsed*
128 oz can fire roasted diced tomatoes
115 oz can light coconut milk
salt and pepper to taste
1/2TBSapple cider vinegar
parmesan cheese for serving
In a medium saucepan over medium-low heat, heat the olive oil, then add the garlic, and cook until fragrant and sizzling, about 2-3 minutes.
Add the white beans and their leftover liquid, tomatoes, coconut milk, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
Using an immersion blender (stick blender), purée the soup until smooth. Add vinegar and then salt and pepper to taste. Serve with toasted bread and parmesan cheese
*For a thicker soup, add another can of beans to the soup to puree.