Creamy without cream alert! Pureed white beans makes this soup rich, creamy, and HEALTHY. I know I talk about beans a little too much but they are SO good for you, SO cheap, and I daresay so delicious. This soup is exactly what I’d want to come home to if I coached football and someone else cooked dinner for me every night (you’re welcome very much, husband).
Now I’m all about fresh veggies, but sometimes the thought of prepping/chopping for a big pot of soup makes my shoulders droop forward. Not this one – cans baby! Lots and lots of cans! You will need an onion and fresh rosemary – but after that it’s just a lot of can and carton opening. This soup is definitely easy enough for a weeknight but if you have a kitchen TV then tell your family you’ll be in the kitchen all day slaving over their Sunday soup (when you’re really drinking a glass of tea or wine and watching E!).
Do you have a stick blender? They’re handy. And cheap. And REALLY fun to use. Go buy one. If you don’t have one yet you can transfer this soup in batches to a blender/food processor. I’ve never done that since I registered for a stick blender but it sounds messy. Probably easier to just swing by BB&B later today.
To bottom line it for you:
Delicious and healthy soup that seems creamy and indulgent because of the beans.
Buy a stick blender.
Tomato, White Bean and Rosemary Soup
1 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, smashed
2 tbsp. tomato paste
32 oz (two pounds) canned whole peeled tomatoes
2 (15 oz) cans canellini beans, drained and rinsed
4 c. chicken broth
1 sprig fresh rosemary
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt
1. Heat olive oil in a dutch oven or large pot over medium high heat. Add onion and garlic and saute until softened, stirring occasionally, about five minutes.
2. Add tomato paste and stir frequently, about 1 minute.
3. Meanwhile, take tomatoes from can and discard remaining juice. Place in a bowl and using kitchen scissors or a knife, roughly chop each tomato in half or thirds.
4. Add tomatoes, beans, broth, rosemary, red pepper and salt to pot and stir to combine. Increase heat to high and place lid on pot in order to bring to boil. Remove lid and reduce heat to low; simmer for about twenty minutes.
5. Remove sprig of rosemary and puree soup (either with stick blender or by transferring to blender/food processor).
6. Serve with a drizzle of olive oil, some chopped fresh rosemary, and/or freshly grated parmesan cheese.