Tomato Basil Soup with White Beans
Servings
4Serving size
about 2 cups as an entreeThis recipe can easily be multiplied, divided by 2, and makes great leftovers.
Serve with Cumin, Black Eyes and Corn Salad or Cumin, Black Eyes and Corn Salad – Low Sodium Version or Grilled Pimento Cheese Sandwich or Grilled Smoked Gouda Sandwich or Red Potato Salad or Roasted Garlic Potato Salad or Tomato Grilled Cheese Sandwich
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Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 2 15-ounce can No salt added diced tomatoes |
| 4 cup Water |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp., leaves Dried basil |
| 1 tsp., leaves Dried oregano |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 ounce Semisoft goat cheese |
Instructions
Add the onion and cook for another three minutes. Stir frequently.
Add the celery and cook for another three minutes. Stir frequently.
Add the tomatoes, water, salt, pepper, basil and oregano.
Add 1 cup of the white beans.
Stir and reduce heat to medium-low.
Cover and simmer for 60 minutes, stirring occasionally.
Allow to cool slightly, then using an immersion blender, puree the soup until almost smooth.
Return to low heat.
Add the remaining white beans and the goat cheese.
Stir until the cheese is melted. Serve.
Serve this recipe with one of these starch side dishes.
Cumin, Black Eyes and Corn Salad
Place a large non-stick skillet over high heat. Spray lightly with oil. Add the pecans. After about 90 seconds they will begin to toast. Cook, tossing frequently, for about 2 – 3 minutes until they begin to brown. Add the corn kernels and cook, tossing frequently, for about 5 –…
Cumin, Black Eyes and Corn Salad – Low Sodium Version
Place a large non-stick skillet over high heat. Spray lightly with oil. Add the pecans. After about 90 seconds they will begin to toast. Cook, tossing frequently, for about 2 – 3 minutes until they begin to brown. Add the corn kernels and cook, tossing frequently, for about 5 –…
Grilled Pimento Cheese Sandwich
Place the cheese, pimentos, green onion and sour cream in a bowl and fold together until blended. Place the cheese mixture between the slices of bread and pat down gently until firm. Place a griddle over high heat. Add 1/2 teaspoon of the olive oil to the hot griddle and…
Grilled Smoked Gouda Sandwich
Place the cheese, broccoli, and sour cream in a bowl and fold together until blended. Place the cheese mixture between the slices of bread and pat down gently until firm. Place a griddle over high heat. Add 1/2 teaspoon of the olive oil to the hot griddle and spread with…
Red Potato Salad
Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator. Cut the potatoes…
Roasted Garlic Potato Salad
Place the water in a large stock pot over high heat. Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil. Cook the potatoes about 10 – 15 minutes until slightly soft in the middle. They should be…
Tomato Grilled Cheese Sandwich
Place half of the grated cheese on top of one slice of the bread. Place the sliced tomatoes on top of the layer of cheese. Distribute evenly across the top of the cheese. Add the remaining cheese to the top of the sandwich and distribute evenly. Top with the bread…
AND
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Confetti Corn Salad
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
Cucumber and Chive Salad
Mix all ingredients together and chill before serving.
Curried Broccoli Salad
Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat. When the water boils, add the broccoli and steam for 8 minutes. When the broccoli is done steaming, immediately place the broccoli in the ice water to chill. When the broccoli…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This soup just tastes like a crisp, cold day. The great tart tomato flavor blends so well with the basil and oregano and the goat cheese adds a touch of creaminess. Serve it like your mom used to, with a grilled cheese sandwich, or pile on the veggies with a side salad.