It's snowing like crazy here! At least crazy by a Pacific Northwesterner's definition (which is more like slight flurries by a Northeasterner's reckoning, my husband reminds me). Since I was in the mood for something healthy yet warm and comforting, I decided to try a pureed tomato soup. To finish, spread a little olive oil on a few slices of good bread, top with Parmesan cheese, sprinkle with coarse sea salt, and broil.
Tomato-White Bean Soup
Time
Active (i.e. the time you can't be doing something else): 10-15 minutes
Total (how long it takes to get to the table): 45 minutes
Ingredients
1 TBL butter
1 whole onion, chopped
3 garlic cloves, chopped
Large pinch red pepper flakes
Large pinch herbs de provence
1 28oz can whole tomatoes
1 15 oz can white beans, drained and rinsed
4 cups chicken broth
Salt and pepper
Sour cream, for garnish
Directions
Heat olive oil in a large stock pot over medium-high heat. Add onions and saute until very soft, about 10 minutes. Add garlic, red pepper flakes, and herbs de provence and cook for an additional minute.
Add tomatoes, beans, and stock. Season with salt and pepper. Bring to a boil. Reduce heat, cover, and let simmer for 30 minutes. Remove the pot from the stock and either use an immersion blender to puree or carefully, working in batches, puree in blende
To serve, ladle in bowls and top with a dollop of sour cream.
Tip
Since you'll be pureeing all the ingredients, don't waste time finely chopping the aromatics. A rough dice will do.
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