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Tomato and White Bean Soup Recipe

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This recipe for Tomato and White Bean Soup, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brittany J. Bundy
Added: Sunday, October 5, 2008


3 Tbsp. extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped

1 (15 oz.) can diced tomatoes
1 (28 oz.) can crushed tomatoes
salt and pepper
1 qt.chicken stock

2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans)

1/2 c. grated Parmesan to pass at table
10 fresh basil leaves, torn, for garnish (optional)


Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper.

Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add beans. Stir soup as it simmers until it thickens.

Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, a spoonful of reserved finely chopped raw onions and torn basil leaves.

The original recipe is from Rachel Ray (one of my favorites) and involves stirring in pieces of torn, stale bread with the beans. As most cooks do, I've tweaked the recipe to my liking!




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