Tuscan White Bean Soup

By bersbear

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 carrot, thinly sliced
• 1/4 cup minced celery
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 cups water or vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon hot pepper flakes
• 1 bay leaf
• 3 cups or 2 (15.5-ounce) cans Great Northern beans, drained and rinsed
• Salt and freshly ground black pepper
• 3 tablespoons minced fresh basil

Preparation

Step 1

Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery. Cover and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the tomato paste, water, tomatoes, red pepper flakes, and bay leaf and bring to a boil. Reduce the heat to low, add the beans, and season to taste with salt and pepper. Simmer until the flavors are blended, about 30 minutes, stirring occasionally.

When ready to serve, remove the bay leaf and stir in the basil.