- Two 16-ounce cans cannellini (large white beans), drained and rinsed
- One 28-ounce can stewed low-sodium tomatoes
- 2 scallions, green parts only, chopped
- 2 tablespoons minced fresh cilantro, parsley, or dill, or to taste
- 1 to 2 teaspoons salt-free herb-and-spice seasoning mix, or to taste
- Freshly ground pepper to taste
- Reserve half of the beans and place the rest in a food processor along with the remaining ingredients.
- Puree until smooth. Transfer to a serving container if serving cold or to a large saucepan if serving hot. Stir in the reserved beans.
- Serve at once if you’d like this at room temperature, or cover and refrigerate until chilled if desired. If you’d like to serve this warm, heat slowly in a large saucepan, and serve.