Wednesday, September 16, 2015

Tuscan Tomato Bean Soup

 Day 16: What's your favorite late summer food? 

Topic of the day: my favorite late summer food. Hands down - it's freshly grown tomatoes from my garden. You simply can not beat the flavor of a Michigan tomato, picked in September, still warm from the sun.

Lucy agrees about a fresh tomato. 




Today I made Tuscan Tomato White Bean soup from "Food Network Magazine" September 2014. All the tomatoes came from my garden, the beans from my pantry. I even grew the rosemary. That's very satisfying. I actually made a triple batch and froze many meals for winter lunches. That's another very satisfying way to use up the tomatoes from the garden.


Straight from "Food Network Magazine"
3 T olive oil (or less, to taste)
1 large onion, chopped
5 cloves garlic, peeled and smashed
2 T tomato paste
2 pounds fresh tomatoes, chopped
2 cans white beans
1 quart vegetable broth
1 sprig rosemary
1/4 t red pepper flakes


Sweat the onion and garlic in the olive oil being careful not to brown them. Add the remaining ingredients. Simmer for a while. When cool, remove the rosemary sprig and  carefully blend in a high speed blender. Serve with tasty croutons, crusty bread, and maybe a drizzle of olive oil. I served mine with a roasted tomato, chopped in small pieces. This gave the soup a nice punch of tomato. 

4 comments:

  1. Replies
    1. I only grew 4 tomato plants and now I am regretting not having more for the freezer or dehydrator or to can . :(

      Delete
    2. Yes! I'm in a monogamous relationship with my garden tomatoes.

      Delete

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