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 :-))
White Bean & Roasted Tomato Soup
From EatingWell: January/February 1994
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 â€śKneadlessâ€ť Black Olive & Herb Yeast Loaves alongside this soup for dunking.