Tomato and White Bean Soup
It’s been so long since I’ve shared a recipe, and my partner and I have been leveling up our cooking game, so I’m very excited to get back to sharing recipes. The recipe I am sharing today is loosely inspired by Carleigh’s “Hidden White Bean Tomato Soup” recipe. My partner and I made this soup when I had too many ripe tomatoes in my kitchen back in January and I still think about it from time to time.
What I love about this soup is that it truly does not require a lot of ingredients, it’s very easy to adapt and substitute, and it’s so hardy! This is definitely a “measure with your heart” type of recipe, but it’s really so adaptable I don’t think you can go wrong no matter what you do.
Ingredients
-Cut up peeled tomatoes (I used three and quartered them, but I suppose you can use as many or as few as you’d like)
-White Beans (I used one can of Garbanzo beans and one can of Pinto beans)
-2-3 heads of garlic with tops sliced off (I used three hehe)
-Fresh or dried Oregano (as much as you’d like)
-Olive Oil
-Salt
-Pepper
-Some sort of broth (I used Kettle and Fire Ginger Turmeric Bone Broth)
-A good chunk of butter
Recipe
In a large pot, add your white beans, cubed or quartered tomatoes and heads of garlic, Oregano and a small amount of broth (so that your ingredients don’t burn).
Drizzle olive oil on everything in the pot and cover with a lid. Let cook on the stove at a high heat so the ingredients soften.
As your ingredients begin to soften, add salt and pepper to flavor.
Once ingredients are soft, remove garlic heads from the pot and squeeze garlic out of their skins. Add garlic back into the pot. Depending on your pot, you may need to transfer the contents of the pot into a mixer-safe bowl for the next step.
Once your ingredients are in a mixer-safe bowl, add more broth into your mixture and then use a hand-held mixer to mix ingredients into a soup consistency (you could also use a blender for this step).
Transfer soup back into the pot on the stove and let simmer at medium heat. Add the rest of your bone broth, any other seasonings you’d like to add (I added a chili olive oil) and a nice chunk of butter.
Let simmer for around ten mins and viola!