Cannellini Tomato Soup
The woodsy flavor of rosemary adds a little something extra to this soup, but use caution with this pungent herb. Too much can easily overpower a dish. Be sure not to exceed one teaspoon. Fresh thyme is an option to the rosemary. If you do not have fresh herbs on hand, a general rule of thumb is to use one-third the amount in dried herbs.
Yields: 4 to 6 servings.
- ◦2 tablespoons olive oil
- ◦1 small yellow onion, peeled and chopped (about 1 cup)
- ◦2 carrots, peeled and chopped (about 1 1/2 cups)
- ◦1 15-ounce can cannellini beans, rinsed and drained
- ◦1 28-ounce can tomato purée
- ◦3 cups chicken broth
- ◦1 teaspoon minced fresh rosemary (see comments above)
- ◦1/2 teaspoon red pepper flakes (1/4 teaspoon if you prefer less spiciness)
- ◦1 teaspoon sugar
- ◦Kosher salt and freshly ground pepper
- ◦2-3 grilled cheese sandwiches, cut into cubes or spears (see notes)
- ◦Fresh basil for garnish, optional
Adapted from fountainavenuekitchen.com
In a large pot over medium heat, sauté the onion and carrots in the olive oil until tender, about 5 minutes. Add the beans, tomato purée, broth, rosemary, and red pepper flakes. Bring the soup to a boil, and then reduce the heat to low and simmer for about 30 minutes.
Puree the soup with an immersion blender or in a regular blender. I use an immersion blender which makes quick work of this task and minimizes cleanup. Add the sugar, salt, and pepper. (I add 1/2 teaspoon each of salt and pepper; you may adjust depending on what type of broth you use and personal preference.) Simmer for a few minutes more.
Garnish with grilled cheese croutons and fresh basil, if desired.