White Bean & Roasted Tomato Soup
Pureed beans add a satisfying richness and roasted tomatoes add incredible flavor to this hearty winter soup. We modified this original recipe to make it quicker to make. We used a can of white beans versus using dry beans. You can also use 1- 28 oz can of whole peeled tomatoes instead of fresh tomatoes. Try finding fire roasted to give you that roasted flavor. If you decided to do this, we recommend sauteing the garlic with 1 tsp of oil in the sauce pan for about 1 minute, add 1/2 of the tomatoes, and 3/4 cup of the beans. Cook until heated.Then continue with step 4.
Ingredients
1 15 oz can of white beans (drained)
3 cups reduced-sodium chicken broth or vegetable broth
1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
2 pounds plum tomatoes, (about 12 to 15), halved and seeded (or 1 -28oz can of fire roasted whole tomatoes see note above)
5 cloves garlic, minced
1½ tablespoons extra-virgin olive oil
¼ cup dry white wine
1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
½ teaspoon sugar
Salt & freshly ground pepper, to taste
Preparation
1. Preheat oven to 325°F.
2. Arrange tomato halves in a single layer, cut side up, in a 9-by-13-inch baking dish. Scatter garlic over the top and drizzle with oil.
3.Bake the tomatoes until shriveled and beginning to brown, 1¼ to 1½ hours, brushing them with pan juices occasionally. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.
4. Place broth, thyme, sage, white wine, and sugar in a sauce pan and bring to broil, then simmer 3 minutes.
5. (If you are using the cans then place garlic, heated beans,tomatoes and broth from step 4 in blender)Place the remaining tomatoes and garlic cloves in a food processor or blender. Remove ¾ cup of the beans and add them to the processor or blender along with a little of the cooking liquid. Puree until smooth. Transfer the puree to the saucepan and add the remaining beans and reserved diced tomatoes. Bring to a simmer and cook for another 10 minutes. Season with salt and pepper to taste.
Make Ahead Tip: Cover and refrigerate up to 2 days.
Nutrition information
4 Servings – Serving size: 1 cup
Per serving: 213 calories 6 g fat(1 g sat); 7 g fiber; 28 g carbohydrates; 11 g protein.
Recipe inspiration came from eatingwell.com