Sometimes things just don’t work out. Okay, well this happens a lot in my kitchen. But when it happened recently, I didn’t moan and groan or stomp about like I normally do. I merely tossed that disastrous swordfish and re-evaluated my options. Hmmmm…lettuce, waffles, ice cream (oooh could have made waffle sundaes!), rice or taco shells? Wait! Is that a can of crushed tomatoes and a small can of cannellini beans I see? Within 15 minutes, magic was made. We had a hearty, healthy meal that quite honestly tasted like some of the better tomato soups I’ve had in the city. The secret? I happen to think it is the white beans. Those little devils added a nice, “stick to your ribs” consistency to the tomato soup. And since the meal was so healthy, why not have some of that ice cream for dessert?
Quick and Easy Tomato Cannellini Bean Soup
- 1 ½ teaspoons olive oil
- 1 garlic clove, minced
- ½ yellow onion, chopped
- 28 oz. canned crushed tomatoes
- 1 (15-ounce) can of cannellini beans, rinsed and drained
- 1 cup vegetable stock
- 1 tablespoon Italian seasoning (or 1 tsp. oregano, 1 tsp. marjoram, 1 tsp. basil, ½ tsp. sage)
- 1 teaspoon sea salt
- 1/4 cup milk (or even just a few splashes of cream)
- ½ teaspoon freshly ground pepper
Heat olive oil over medium heat and add garlic and chopped onion. Saute until the onions are soft. Add crushed tomatoes and vegetable stock. Let everything simmer for a bit and then add your seasonings, milk or cream and beans. Bring soup to a light boil. Remove from heat and grab your trusty immersion blender to puree into a nice semi-thick consistency. Serve with rolls, biscuits, or even a nice green salad.