- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 352.0
- Total Fat: 12.3 g
- Cholesterol: 80.5 mg
- Sodium: 839.3 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 6.8 g
- Protein: 30.8 g
White Bean and Tomato SoupSubmitted by: NONIE_C
IntroductionThis recipe is adapted from the cookbook, Main-Dish Soups. It is hearty and delicious! Perfect fall or winter meal w/ salad. This recipe is adapted from the cookbook, Main-Dish Soups. It is hearty and delicious! Perfect fall or winter meal w/ salad.
1 Tbsp grapeseed oil
1 Large onion, chopped
6 Large garlic cloves
1 Pound (2 1/4 C) dried white beans,
picked over and soaked overnight or for 6 hours
2 Quarts water
a bouquet garni
(bay leaf, few sprigs thyme, and a sprig or two of parsley,
tie together w/ kitchen string or wrap in a leek and tie together)
1 Parmesan cheese rind
2 tsp salt (or more to taste)
1 1/2 Pounds canned or fresh tomatoes,
peeled, seeded, and chopped (about 2 1/4 cups)
1/2 tsp dried thyme or 1 tsp chopped fresh
1/2 tsp dried oregano or 1 tsp chopped fresh
freshly ground pepper to taste
6 tbsp chopped fresh basil or parsley
2 oz Parmesan cheese, grated (1/2 C)
1 Tbsp hot sauce (or more to taste...or less)
1 Package Sweet Italian chicken sausage (cut into 1" rounds)
1. Heat the oil over low heat in a heavy-bottomed soup pot and add the onion and two of the garlic cloves. cook, stirring, until the onion is soft and fragrant.
2. Drain the soaked beans and add them, along wit the water, bouquet garni, and cheese rind. Bring to a boil, reduce heat, cover, and cook for 1 to 1 1/2 hrs, until the beans are just about tender. While the soup cooks, fry up the chicken sausage in a skillet and set aside. Remove a couple heaped cups of beans and puree in a blender or food processor. Stir back into pot. Do this a couple of times.
3. Add the remaining garlic, salt, tomatoes, thyme, oregano, and sausage and simmer for another 30 mins or until the beans are thoroughly tender and the broth is fragrant. Add lots of fresh ground pepper, taste for salt, and stir in the fresh basil or parsley (I had to use dried, and it tasted just fine). Remove the Parmesan rind and the bouquet garni.
4. Serve, topping each portion with freshly grated Parmesan cheese. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user NONIE_C.