Tuscan White Bean and Basil Soup (veganmofo 2009)
This soup is awesome! It's kinda rustic-y, especially with some nice crusty bread. It's one of my favorites, but it's a little pricey to make (28 oz of fire roasted tomatoes runs about $1.99, basil is about $2.99, several cans of beans at $1.79 each, etc.) And the all of those ingredients are essential.
Regardless, it's a perfect autumn soup, and my first big pot o' soup of the year! I'm not sure where I got this recipe, as it's one I've been making for several years.
Tuscan White Bean and Basil Soup
1 28-oz can fire roasted plum tomatoes
4 1/2 c. canned white beans (1 1/2 c. dry)
1 onion, roughly chopped
6 c. veggie stock (I used 4c, and 2c of water)
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
4 cloves garlic, sliced thinly
2 more cloves garlic, minced and set aside
1 tsp each dried: thyme, basil, tarragon
1 bunch fresh basil
lemon juice
olive oil, sea salt, ground pepper.
In a soup pot (at least 4 quarts) heat 1/4 c. olive oil; add all veggies and sliced garlic with several shakes salt and pepper. Stir until onions are translucent. Add beans and dried herbs; then stock. Add tomatoes with their juice and simmer 20 mins. Puree mixture to break up larger pieces (I use an immersion blender). Add basil leaves and puree until soup is rough in texture. Place back on low heat, add minced garlic and a splash of lemon juice. Simmer 10 more minutes.
I served it with slices of toasted and lightly olive oiled bread. (That piece wasn't supposed to fall in there, but it did... soooo.... giant crouton!)
Thus it begins: a recipe a day for the entire month of October.
PS. if you are participating in veganmofo, can anyone tell me why on earth the public bloglines for the event over here lists my site on the left under "herbivore creations" as it should, but then links to posts I made back in March?? What on earth. I wanna participate with everyone else :(
Regardless, it's a perfect autumn soup, and my first big pot o' soup of the year! I'm not sure where I got this recipe, as it's one I've been making for several years.
Tuscan White Bean and Basil Soup
1 28-oz can fire roasted plum tomatoes
4 1/2 c. canned white beans (1 1/2 c. dry)
1 onion, roughly chopped
6 c. veggie stock (I used 4c, and 2c of water)
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
4 cloves garlic, sliced thinly
2 more cloves garlic, minced and set aside
1 tsp each dried: thyme, basil, tarragon
1 bunch fresh basil
lemon juice
olive oil, sea salt, ground pepper.
In a soup pot (at least 4 quarts) heat 1/4 c. olive oil; add all veggies and sliced garlic with several shakes salt and pepper. Stir until onions are translucent. Add beans and dried herbs; then stock. Add tomatoes with their juice and simmer 20 mins. Puree mixture to break up larger pieces (I use an immersion blender). Add basil leaves and puree until soup is rough in texture. Place back on low heat, add minced garlic and a splash of lemon juice. Simmer 10 more minutes.
I served it with slices of toasted and lightly olive oiled bread. (That piece wasn't supposed to fall in there, but it did... soooo.... giant crouton!)
Thus it begins: a recipe a day for the entire month of October.
PS. if you are participating in veganmofo, can anyone tell me why on earth the public bloglines for the event over here lists my site on the left under "herbivore creations" as it should, but then links to posts I made back in March?? What on earth. I wanna participate with everyone else :(