Taste the flavours of Tuscan cooking with a minimum of fuss. You can blend, heat, and serve this hearty Italian-style tomato soup in 10 minutes or less.
From my mother I inherited a penchant for soups. She is a soup artisan, crafting homemade soups like Pasta y Fagioli on a regular basis. Her friends are often the ones who benefit from the big batches she cooks. We tasted some of her soups again this summer and savoured each bowl. Somehow I had gotten out of the soup habit earlier this year, and I missed it. After a month on the road, everyone in my family was eager to enjoy soup from our own kitchen again. So I recalled the simplest soups I have made, like White Bean and Cabbage Soup, and turned to them once more.
Since I had a surplus of white beans prepared, I decided to revisit a recipe for soup from my copy of Moosewood Restaurant Celebrates. Accurately described as “simple and fast,” I took this delightful recipe to the next level of convenience with prepared marinara sauce. A jar of sauce and a can of beans is all you need to have delicious tomato and white bean soup on the table in minutes.
10-Minute Tomato and Bean Soup
- Prepared marinara sauce (I buy jars of organic marinara from Costco or use Classico sauce, any flavour)
- Cooked white beans, such as navy beans
- Sea salt to taste
- Measure out equal parts beans and marinara sauce (so for 4 large servings, use 2 cups of each). Add cooked beans with the marinara sauce to a blender or food processor and process until smooth. Optional: reserve a small portion of whole beans to add later.
- Add blended sauce and beans to a large sauce pan and heat to a gentle boil, stirring frequently. Dilute with water to desired thickness and season with sea salt. Add reserved whole beans if using. Reduce heat to simmer and continue stirring. Serve warm.
I’m sharing this recipe at Fiesta Friday this week.
This recipe may be also shared here and at Allergy-Free Wednesdays.