TOMATO AND WHITE BEAN SOUP
It's TOMATO Season and my garden is loaded with the beauties. This tomato and white bean soup is a very nice and a little different in taste pureed with the beans.
We will start with roasting the tomatoes, garlic and a bay leaf by putting these things on a sheet pan/roasting pan and drizzle with olive oil. Roast at 350 for 45 minutes. Once roasted and cool squeeze garlic out of skins and chop tomato.
Ingredients:
2 T olive oil
1 large onion chopped
2-3 carrots (depending if large or medium in size) chopped
4 celery stalks with tops chopped
3 cloves garlic chopped
1/2 cup white wine
1 1/2 quarts vegetable stock
2 1/2 cups white beans, cannellini or northern white pre-cooked or can/drained/washed
2 1/2 cups tomato- roasted (40 oz of tomato will bring you 2-2 1/2 cups roasted tomato)
2 bay leaves
salt and pepper
4-6 L leaves fresh basil chopped
Saute onion 3-5 minutes. Add celery, carrots and roasted garlic cook 5 more minutes. Add wine, stock, beans, tomato, bay leaf, salt, pepper and basil, bring to boil and then lower heat and simmer until carrots are soft 15-20 minutes stirring occasionally.
Remove bay leaf and let soup cool. Puree using a food processor or blender, return to stove and simmer for 5-10 more minutes and serve warm. Can be garnished with fresh basil or pesto. Very nice presentation to serve in a tomato that has had the center carved out.
We will start with roasting the tomatoes, garlic and a bay leaf by putting these things on a sheet pan/roasting pan and drizzle with olive oil. Roast at 350 for 45 minutes. Once roasted and cool squeeze garlic out of skins and chop tomato.
Ingredients:
2 T olive oil
1 large onion chopped
2-3 carrots (depending if large or medium in size) chopped
4 celery stalks with tops chopped
3 cloves garlic chopped
1/2 cup white wine
1 1/2 quarts vegetable stock
2 1/2 cups white beans, cannellini or northern white pre-cooked or can/drained/washed
2 1/2 cups tomato- roasted (40 oz of tomato will bring you 2-2 1/2 cups roasted tomato)
2 bay leaves
salt and pepper
4-6 L leaves fresh basil chopped
Saute onion 3-5 minutes. Add celery, carrots and roasted garlic cook 5 more minutes. Add wine, stock, beans, tomato, bay leaf, salt, pepper and basil, bring to boil and then lower heat and simmer until carrots are soft 15-20 minutes stirring occasionally.
Remove bay leaf and let soup cool. Puree using a food processor or blender, return to stove and simmer for 5-10 more minutes and serve warm. Can be garnished with fresh basil or pesto. Very nice presentation to serve in a tomato that has had the center carved out.
Enjoy this delicious soup. Because your tomato and garlic are roasted it will add such sweetness to your soup.
To your good health,
Jan
To your good health,
Jan
