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.
- 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
- 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.
- Over medium heat in a large saucepan, heat the 3 tablespoons of olive oil until it shimmers.
- Add the onion, leeks, rosemary, bay leaves, and 1 teaspoon of salt and cook for about 3 minutes, until the vegetables are thoroughly heated.
- Change the heat to medium-low, cover, and let the mixture cook for about 8 minutes, stirring occasionally.
- Stir in the garlic, cooking for about 1 minute.
- Add in the tomatoes, 1 cup of water, and chicken stock, and change the heat to medium-high, bringing the mixture to a boil.
- 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.
- 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).
- 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.
- Add most of the parsley and stir.
- Serve hot and, for each bowl, sprinkle with additional parsley and olive oil.
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