Recipes

Rachel Johnson, Contributor

Creamy White Bean and Tomato Soup

With a chill still in the air, enjoy this light but fulfilling meal to help usher in the warmer days of spring.

TOTAL TIME: 45 Minutes

SERVES: 4

INGREDIENTS:

1 1/2 tablespoons extra virgin olive oil

1 yellow onion, diced

Salt and pepper to taste

2 garlic cloves, chopped

2 carrots, peeled and chopped

1 (28-ounce) can whole tomatoes

1 tablespoon apple cider vinegar

1/2 teaspoon dried thyme

2 cups vegetable broth

1 (15.5-ounce) can cannellini beans, rinsed

PREPARATION AND COOKING:

1. Heat oil in a large pot over medium-low heat. Add onion; season with salt and pepper. Cook until onion is soft (about 5 minutes); add garlic and carrots.

2. Add tomatoes to pot; cook 10 minutes or until tomatoes begin to soften. Use a wooden spoon to break tomatoes apart as they cook.

3. Add vinegar, thyme, broth and white beans; simmer 20 minutes, stirring occasionally.

4. Carefully transfer the mixture into a blender, working in batches, if necessary. Blend soup to desired consistency; season with salt and pepper. If soup is too thick, add a little more broth or water.

5. Pour blended soup back into pot; season to taste and serve.

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