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White Bean & Roasted Tomato Soup

January/February 1994

Your rating: None Average: 4 (8 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

1 Review for White Bean & Roasted Tomato Soup

11/06/2011
Anonymous
White Bean and Roasted Tomato Soup

I have had this recipe for many, many years. It was in you magazine. This is my stepson and Husbands favorite! I like to use dry beans and a large can of white beans to puree and thicken the soup. If in a hurry I buy petite diced tomatoes and rinse them off in a culander, picking out the tomatoe pieces with out the seeds for the soup. Make some homemade French bread and you have a meal made in heaven :-))

Very easy
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