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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.

Source: EatingWell Magazine, January/February 1994


Recipe Summary test

2 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, preheat oven to 325 degrees F.

  • 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.

  • 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.

  • 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.


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

Nutrition Facts

213 calories; protein 10.9g; carbohydrates 27.6g; dietary fiber 6.9g; sugars 7.1g; fat 6g; saturated fat 0.9g; vitamin a iu 1914.9IU; vitamin c 33.4mg; folate 91.5mcg; calcium 91.6mg; iron 3.3mg; magnesium 69.4mg; potassium 1069.1mg; sodium 505.4mg; thiamin 0.2mg; added sugar 1g.

1 starch, 1 vegetable, 1 lean meat, 1 fat