Tomato and Cannellini Bean Soup

Tomato and Cannellini Bean Soup

With the Cold and Flu Season upon us, this can be a time for Tomato and Cannellini Bean Soup. There is great comfort sitting in your favorite chair, blanket wrapped around you, and dipping bread just sliced from an Italian Rosemary Loaf that urges the healing forward.

Tomatoes on the Vine

 

Having tomatoes off the vine would be a great way to make this soup, but it’s winter and if one does  not have a jar of tomatoes from last years harvest, then resort to a can of tomatoes. I personally use Muir Glen Organic because I love the rich tomato flavor these California beauties have to offer.

Recipe:

One Large 28 oz. can of Whole or Diced Fire Roasted Tomatoes
One 14.5 oz. can Whole or Diced Fire Roasted Tomatoes
One Large 28 oz can of Tomato Puree
Two 15 oz. cans Organic Cannellini Beans
One 32 oz. container of Organic Vegetable Broth
One yellow onion, diced
one clove of garlic, minced
1/2 cup red wine or Marsala
Hefty pinch of Red Pepper Flakes, more to taste
Couple of Pinches of salt to taste; remember the canned goods contain plenty
Couple of pinches of dried oregano or several pinches of freshly diced
Couple of pinches of dried basil or several pinches of freshly diced

In a 5 qt. size pot, cook until tender, the onion, and then add garlic and cook no longer than 20 seconds as garlic burns quickly.
Add the cans of tomatoes, then add the puree, and finally vegetable broth. Season with salt and pepper flakes. Add the Cannellini Beans.

Bring to a boil and allow to simmer for 20 minutes. Add the wine and herbs and simmer a few more minutes.
Ready to serve.

Note on herbs: I learned a long time ago not to cook fresh herbs for very long; add towards the end.
I happen to apply this same method with dried herbs. I can tell the difference if the
herbs have been added closer to the end of cooking as opposed to a long period of time.
There is no hard and fast rule but it is worth testing for yourself.

Enjoy and Stay Warm,
Pam

 

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