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Tuscan Tomato White Bean Soup

Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.

Tuscan Tomato White Bean Soup

Tuscan Tomato White Bean Soup

Ingredients

  • 45 ml (3 Tablespoons) extra virgin olive oil
  • 60 g (½ small) small onion, peeled
  • 5 small garlic cloves
  • 1 teaspoon salt, optional
  • 30 ml (2 Tablespoons) tomato purée
  • 900 g (2 pounds) roma tomatoes
  • 850 g (2 cans) white beans, drained
  • 960 ml (4 cups) vegetable stock
  • 240 ml (1 cup) water
  • 1 sprig fresh rosemary
  • ¼ teaspoon crushed red pepper flakes

Directions

  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then increase to its highest speed
  4. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.

Crouton Garnish, optional

Ingredients

  • 114 g (4 slice) Ciabatta bread, cubed
  • 55 g (¼ cup) Mozzarella cheese, shredded
  • 1 Tablespoon fresh rosemary, chopped

Directions

Chef's Notes

A can of white beans generally is 15oz (425g). For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. This is a great soup to freeze in batches and reheat when you are ready for a fresh soup.

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