Tomato Soup with White Beans
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, chopped2 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______________________________________