Thursday, October 13, 2016

Tomato Soup with White Beans

Tomato Soup with White Beans
(4 servings)


3½ tbsp. Olive Oil, divided
8 cloves Fresh Garlic, sliced
½ tsp. Crushed Red Pepper
1 (14½ oz.) can Cannellini Beans, rinsed and drained
1 cup Sweet Onion, chopped
½ cup Carrot, chopped
2 sprigs Fresh Thyme
1 tbsp. Tomato Paste
1 cup Vegetable Broth
1¼ tsp. Kosher Salt
3 lb. Ripe Tomatoes, chopped
2 oz. Whole Wheat Bread, torn


Heat 3 tbsp. olive oil to medium in a skillet before adding the garlic.  Cook garlic to golden without burning.  Add red pepper and beans.  Remove from heat and toss.  Set aside.  In a Dutch oven over medium-high heat, add remaining oil.  When ready, add onion, carrot and thyme.  Cook for 3 minutes before adding tomato paste.  Continue 2 minutes and then add broth, salt, tomatoes and bread.  Bring to a boil and cook 5 minutes.  Discard thyme and puree mixture in a blender until smooth.  Be careful.  When ready to serve, divide tomato mixture equally among 4 bowls.  Now top equally with bean mixture and serve.

Note:               If you can’t find or don’t like cannellini beans, use another white bean of choice.

Ideas for Future Efforts

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