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White Bean & Roasted Tomato Soup

January/February 1994

Your rating: None Average: 3.9 (7 votes)

Pureed beans add a satisfying richness and roasted tomatoes add incredible flavor to this hearty winter soup. Make it a meal: Serve warm slices of “Kneadless” Black Olive & Herb Yeast Loaves alongside this soup for dunking.


White Bean & Roasted Tomato Soup Recipe

Makes: 4 servings, generous 1 cup each

Active Time:

Total Time:

Ingredients

  • 1/2 cup dried small white beans, such as Great Northern
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 2 pounds plum tomatoes, (about 12 to 15), halved and seeded
  • 5 cloves garlic, minced
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup dry vermouth
  • 1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
  • 1/2 teaspoon sugar
  • Salt & freshly ground pepper, to taste

Preparation

  1. Place beans in a medium saucepan with water to cover by 1 inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to the saucepan, add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes.
  2. Meanwhile, preheat oven to 325°F.
  3. Arrange tomato halves in a single layer, cut side up, in a 9-by-13-inch baking dish. Scatter garlic over the top and drizzle with oil.
  4. Bake the tomatoes until shriveled and beginning to brown, 1 1/4 to 1 1/2 hours, brushing them with pan juices occasionally. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.
  5. Place the remaining tomatoes in a food processor or blender. Remove 3/4 cup of the beans with a slotted spoon and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth. Transfer the puree to the saucepan and add the remaining beans and reserved diced tomatoes, vermouth, sage and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate up to 2 days.

Nutrition

Per serving: 220 calories; 6 g fat (1 g sat, 4 g mono); 4 mg cholesterol; 28 g carbohydrates; 1 g added sugars; 12 g protein; 7 g fiber; 195 mg sodium; 915 mg potassium.

Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (51% dv), Folate (22% dv), Potassium (36% dv), Iron (17% dv), Magnesium (17% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 1 very lean meat, 1 fat


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Recipe Categories

Servings
4
Main Ingredient
Beans/Legumes
Preparation/ Technique
Bake
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Type of Dish
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
January/February 1994

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