I thoroughly enjoy making dishes that are:
Last week, I was in the mood for a quick soup, thick, creamy, tomato-y, and basily. I came up with an easy soup that I have made about six times since then, freezing portions, having a serving to go along lunches and dinners, or bringing in my thermos. So simple and tasty, with ingredients you would probably have on hand, it’s a wonder how I’d ever live my life without it.
Tomato-Basil White Bean Soup
Splash or two of olive oil
1 small yellow onion, chopped
1 garlic clove (or more, if you’d live), finely chopped
1 (28 oz.) can of diced tomatoes*
1 (15 oz.) can of white beans, rinsed and drained**
about 6 large leaves fresh basil
salt, fresh ground pepper to taste
In a medium saucepan, heat oil over medium-high heat, and saute onion until translucent. Add garlic, and stir until aromatic, about 45 seconds. Pour in diced tomatoes, followed about 1/2 tomato can of water. Add white beans, and bring to a boil, then cover and let simmer for, well, 10 minutes or much more. It doesn’t really matter – I’ve made this in a pinch, then made it and let it simmer for an hour while I tool around with other things.
Add basil, and stir, then let simmer a little longer, about 10 minutes. Remove from heat, and puree til smooth with an immersion blender. If you don’t have one, let cool and transfer to a blender or food processor. Add salt and pepper to taste.
Recently I found a delicious soy-based yogurt (they don’t list the variety that I buy (plain) on their site… But that is the one I mean) so I stock up at the store that has it, about 45 minutes away, when I go. I love this soup with a dollop or two of this on top, with some fresh bread or, in a pinch, a couple crumbles of Mary’s Gone Crackers.
*If tomatoes are in season, surely fresh will be better. Roast them in the oven for added flavour.
** Cannelli beans are preferred for me, but I made it with navy beans, too, and it was still delicious.