You guys, I spent yeeeeears feeling very ambivalent towards soup. If I ordered soup at a restaurant, I never felt like I was actually eating since there is no chewing involved. I would enjoy a small cup of the hot liquid for an appetizer, but the idea of eating a bowl for my main meal seemed very unappealing.
Enter Chicago winter. My fifth to be exact. They are long. They are dark. And they are cold.
To counteract the dreary season, I’ve started experimenting with various soup recipes. From white chicken chili to roasted cauliflower white cheddar bisque, I like to think I’ve expanded my palette in just a few short months. I am officially a soup convert! I’ve also been on a major kick of doubling recipes and freezing most of it in pre-portioned containers. Talk about convenience on a hectic weeknight.
I made this tomato & white bean soup for the first time a few weeks ago.
I love how the tomato paste and cannellini beans give it such a hearty texture.
I try to eat pretty clean throughout the week and save my indulgences for thai takeout and candy on the weekends, so this soup is perfect for an easy weekday meal.
CLEAN EATING TOMATO & WHITE BEAN SOUP
*modified from MyRecipes.com
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 carrots, chopped
- 1 Tbsp tomato paste
- 2 15-oz cans cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- Salt and pepper
1. Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes.
2. Stir in tomato paste and beans. Pour in broth, season with salt and pepper, increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring often, until vegetables are tender, about 10 minutes.
3. Remove soup from heat and allow to cool slightly (approximately 10 minutes). Working in batches, carefully puree soup in a blender on the “pulse” setting about 5x. It should be thick, but still a bit chunky. Return soup to pot and bring to a simmer over medium heat. Season with salt and pepper. If soup is too thick, thin with additional broth. Wait for soup to cool if freezing it.