Tomato and White Bean Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and keeps well for 2-4 days in the refrigerator. Reheat in the microwave for 1 minute loosely covered, stir, then heat another minute.
Ingredients
| 2 tsp. Olive oil |
| 2 large White onions (large dice) |
| 4 Large stalk Celery, raw (large dice) |
| 2 15-ounce can No salt added diced tomatoes |
| 2 15 ounce can Canned no salt added great northern beans (NOT drained and rinsed) |
| 2 cup Water |
| 1/2 tsp. Dried marjoram |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Dried rosemary |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 4 ounce Semisoft goat cheese |
Instructions
Add the onion and celery and cook for about 7 to 8 minutes. Stir frequently.
Add the tomatoes, beans (with liquid), water, marjoram, oregano, rosemary, salt and pepper.
Bring the soup to a simmer and reduce the heat to a slow simmer. Cook for about 45 minutes. Stir occasionally.
Remove the soup from the heat, stir and let cool for about 5 minutes. Add the goat cheese and stir until melted.
Serve.
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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
Soups that are chunky and full of body are great for a cold weather meal. Filling, warming and so satisfying. The key for this soup is cutting the veggies in a large dice and using larger white beans like the cannellini. Slow simmering softens the beans and veggies and adds to the creamy texture.