Tuscan Tomato-White Bean Soup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 5 cloves garlic, smashed
  • Kosher salt
  • 2 tablespoons tomato paste
  • 2 pounds tomatoes, chopped
  • 2 15 -ounce cans no-salt-added white beans, drained and rinsed
  • 1 quart low-sodium vegetable or chicken broth
  • 1 sprig rosemary, plus 1 teaspoon chopped leaves
  • 1/4 teaspoon red pepper flakes, plus more for sprinkling
  • 4 cups cubed ciabatta bread (about 4 ounces)
  • 1/2 cup shredded mozzarella cheese (about 2 ounces)
Directions
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.

  • Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.

  • Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

  • Photograph by Charles Masters

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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    Not what you're looking for? Try:

    "Super-Tuscan" White Bean Soup

    Recipe courtesy of Michael Chiarello