|
Tomato Bean Soup |
| Preparation time: 12 minutes |
| Cooking time: 25 minutes |
| Ingredients (Serves 4) |
| 1 |
Red onion coarsely chopped |
| 1 |
Stalk celery coarsely chopped |
| 1 Can (14.5 oz. - 411 gr.) |
Organic ready cut tomatoes |
| 2 Tbs. |
Fresh dill |
| 1.5 Cups |
Boiled beans |
| 2 |
Bay leaves |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| • |
Coarse salt and freshly ground black pepper to taste |
| Preparation |
| • |
Sautè onion in a deep pan on medium-low heat until slightly golden. |
| • |
Add celery, mix, and sauté for a few minutes longer. |
| • |
Add organic ready cut tomatoes, mix, and simmer for a few minutes. |
| • |
Increase heat, add pre-heated creamy bean broth. |
| • |
Add coarse salt and freshly ground black pepper to taste. |
| • |
Add chopped green tips of fennel and bay leaves then cook for 15 minutes on medium heat. |
| • |
Add pre-cooked dried beans, mix, turn off heat and let rest for about 5 minutes. |
| • |
Serve with freshly grated Parmigiano Reggiano or Grana Padano cheese and drizzle EVOO on top. |
| |
|
Click on the images above to see larger pictures |
| Comments |
| • |
To reduce preparation time, I always start cooking while preparing the next ingredient. Sauté onion while you wash and chop celery, open tomatoes tin can after adding celery to the pot, and so on. This way, he total time needed from washing and chopping onion to enjoying a steamy bowl of this excellent soup is 25 minutes at most. |
| • |
If you have not saved bean broth or beans, simply add the content of one can Progresso Canellini White Beans and one can vegetable broth. |
| • |
The EVOO drizzled on top when serving may be flavored with your favorite aromatic herb or seeds. |
| Wine and Beverage Pairing |
| • |
Lambrusco, Chianti DOCG, Occidental by Caliscana, Lacryma Christi del Vesuvio DOC, Toscana IGT Occhini, Monica di Sardegna DOC. |
YOU ARE HERE >>
