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Warm Up with This Tuscan Tomato White Bean Soup

tomato_soup_feature

There’s nothing like a steaming hot bowl of delicious soup to make you smile on a cold winter day. Why not use all those new kitchen appliances and cookware you registered for and whip up a batch of your own to last you through the week? We’re swooning over this mouth-watering Tuscan Tomato White Bean Soup recipe from Vitamix. Just grab your Professional Series 500 Blender and take 25 minutes to create this perfect winter dish using the instructions below.

Tuscan_Tomato_White_Bean_Soup_0

Ingredients

  • 3 Tablespoons (45 ml) extra virgin olive oil
  • 1 large onion, peeled, chopped
  • 5 garlic cloves, peeled, roasted
  • Salt, to taste
  • 2 Tablespoons (30 ml) tomato paste
  • 2 pounds (908 g) Roma tomatoes, quartered
  • 2 (15 ounce) (425 g) cans white beans, drained, rinsed
  • 4 cups (960 ml) vegetable broth or chicken broth
  • 1 cup (240 ml) water
  • 1 sprig rosemary plus 1 teaspoon chopped leaves
  • ¼ teaspoon crushed red pepper flakes
  • 4 cups cubed ciabatta bread, about 4 ounces (114 g)
  • 2 ounces (55 g) shredded mozzarella cheese

Directions

  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  6. Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella.
  7. Bake until croutons are golden brown, about 10 to 15 minutes.
  8. Top each bowl of soup with the croutons and serve.

Image Credit || (1) Marin Mama Cooks, (2) Vitamix

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