Creamy Tomato and White Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 cloves garlic
- 3 pounds tomatoes
- 15 ounce cannellini beans
- 1 sprig fresh rosemary
- 1 1/2 cups water
- 1/2 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper,
- 12 cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- Kosher salt Kosher salt Kosher salt
- 12 basil leaves basil leaves
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Instructions
- Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.
- Add the fresh or canned tomatoes, rosemary, beans, 1 1/2 cups of water, salt, and pepper to the pot. Bring to a simmer and cook, uncovered, for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.
- In 2- to 3-cup batches, puree the soup in a blender until smooth, or use an immersion blender. (Warning! The soup is hot! To puree hot liquid in a blender, only fill it 1/3 full. Cover the lid with a folded dishtowel and hold it down with your hand. Start on low speed, and increase the speed gradually.),Transfer the soup to a pot and stir in enough additional water to bring the soup to your desired consistency (up to 2 1/2 cups of water). Taste and add salt and pepper, if you like. Reheat over low heat until hot.
- In a bowl, stir together the tomatoes, oil, vinegar, salt, and pepper. Just before serving, stir in the basil.
- Ladle the soup into bowls, and top each bowl with the fresh tomato garnish.
Source
Original recipe: View Original
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