Sunday, April 22, 2012

Easy White Bean and Tomato Soup

I made a double batch of this soup tonight to serve 12 people. It was delicious - although I did have to make a few changes of my own. The name doesn't lie - this is about as easy as it gets. It was popular with the whole crowd!

Tomato and White Bean Soup

Adapted from VegetarianTimes

2 16 oz. cans cannellini beans, rinsed and drained
1 28 oz. can stewed tomatoes
2 scallions, light green/bottom part of the dark green parts, chopped

1 C vegetable broth
2 Tbs minced fresh cilantro
2 tsp "herb and spice seasoning" 
(I just did a bit of dried oregano, thyme, rosemary, and herbs de Provence)

My additions:
~1/2 C chopped onion
2 or 3 celery stalks, sliced

So the soup doesn't call for the onions and celery, but I figured they might be necessary for a little extra flavor boost. Heat some olive oil in a sauce pan and saute the onion and celery over medium until softened and beginning to brown, about 8 minutes.

Transfer this mixture to a food processor. Add half of the beans and pulse. Add in the tomatoes and scallions. Pulse until the mixture is smooth. 

Pour the pureed mixture into a soup pot along with the remaining beans, the stock, and the herbs. Season with black pepper. Add salt depending on the saltiness of your stock (I do not add extra salt).

Simply heat the soup through so that it is warm. Enjoy!

No comments:

Post a Comment