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Tuscan 番茄白豆汤

美味完美,白豆让汤有了奶油的感觉,与自制的油炸面包丁一起食用味道最好。

Tuscan 番茄白豆汤

Tuscan 番茄白豆汤

原料

  • 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 paste
  • 900 g (2 pounds) roma tomatoes
  • 850 g (2 cans) white beans, drained
  • 960 ml (4 cups) vegetable broth
  • 240 毫升(1 杯)水
  • 1 sprig fresh rosemary
  • ¼ 茶匙红辣椒面

步骤

  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. 去掉迷迭香。小心地将灶台上的汤分批舀入 Vitamix 容杯中,并盖紧盖子。
  3. 以最低速开始启动料理机,然后将速度增至最高速
  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.

用油煎面包块点缀(可加)

原料

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

步骤

主厨备注

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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