Tuscan Tomato White Bean Soup
Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.
Ingredients
- Soup:
- 45 ml (3 Tablespoons) extra virgin olive oil
- 60 g (½ small) onion, peeled, halved
- (5 small) garlic cloves
- (1 teaspoon) salt, optional
- 30 ml (2 Tablespoons) tomato paste
- 900 g (2 pounds) roma tomatoes, peeled
- 850 g (2 cans) white beans, drained, rinsed
- 960 ml (4 cups) vegetable broth
- 240 ml (1 cup) water
- (1 sprig) fresh rosemary
- (¼ teaspoon) red pepper flakes
- Crouton Garnish, optional:
- 114 g (4 slices) ciabatta bread, cubed
- 55 g (¼ cup) mozzarella cheese, shredded
- (1 Tablespoon) fresh rosemary, chopped
Directions
- 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.
- Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
Chef's Notes
- 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.
Ingredients
- 45 ml (3 Tablespoons) extra virgin olive oil
- 60 g (½ small) small onion, peeled
- Tablespoon (5 small) garlic cloves
- Tablespoon (1 teaspoon) salt, optional
- 30 ml (2 Tablespoons) tomato paste
- 900 g (2 pounds) roma tomatoes
- 850 g (2 Tablespoon) white beans, drained
- 960 ml (4 cups) vegetable broth
- 240 ml (1 cup) water
- Tablespoon (1 Tablespoon) fresh rosemary
- Tablespoon (¼ teaspoon) crushed red pepper flakes
Directions
- 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.
- Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed
- Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
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.
Ingredients
- 45 ml (3 Tablespoons) extra virgin olive oil
- 60 g (½ small) small onion, peeled
- Tablespoon (5 small) garlic cloves
- Tablespoon (1 teaspoon) salt, optional
- 30 ml (2 Tablespoons) tomato paste
- 900 g (2 pounds) roma tomatoes
- 850 g (2 Tablespoon) white beans, drained
- 960 ml (4 cups) vegetable broth
- 240 ml (1 cup) water
- Tablespoon (1 Tablespoon) fresh rosemary
- Tablespoon (¼ teaspoon) crushed red pepper flakes
Directions
- 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.
- Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed
- Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
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.
