This tomato and white bean soup recipe is nutritious, filling, and pairs beautifully with a sandwich or salad.

Note: This is a variation of a recipe from Joie Warner’s Take a Tin of Tuna, and was included in an issue of The Boston Globe Magazine.

Ingredients:

• 1 tablespoon of extra-virgin olive oil, plus some extra for drizzling
• 1 large chopped onion
• 3 medium leeks (which should be about 5 cups) of leeks – the white and green parts, halved lengthwise and sliced thinly.
• 2 teaspoons of fresh minced rosemary
• 2 bay leaves
• 1 tablespoon of grated or minced garlic (4 medium cloves)
• 1 quart of chicken stock
• 1 large can (28 oz) of petite diced tomatoes
• Salt and pepper
• Water
• 1/3 cup of fresh chopped parsley
• 1 tablespoon of fresh lemon juice
• 3 cans (15 oz each) of beans – navy, white kidney, or cannellini.

Directions:

1. Over medium heat in a large saucepan, heat the 3 tablespoons of olive oil until it shimmers.
2. Add the onion, leeks, rosemary, bay leaves, and 1 teaspoon of salt and cook for about 3 minutes, until the vegetables are thoroughly heated.
3. Change the heat to medium-low, cover, and let the mixture cook for about 8 minutes, stirring occasionally.
4. Stir in the garlic, cooking for about 1 minute.
5. Add in the tomatoes, 1 cup of water, and chicken stock, and change the heat to medium-high, bringing the mixture to a boil.
6. Change the heat again to medium-low and let the mixture simmer for about 10 minutes, after which time the bay leaves should be removed.
7. Puree half of the beans (about 1 ½ cups) with 2 cups of the mixture until smooth. Add this pureed mixture to a pot with the remaining whole beans, salt, lemon juice, and pepper (to taste).
8. Return the heat to strictly medium, and let everything simmer, stirring occasionally, for 5 minutes. More salt and pepper can be added according to preference.
9. Add most of the parsley and stir.
10. Serve hot and, for each bowl, sprinkle with additional parsley and olive oil.

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