Tuscan Tomato-White Bean Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 610
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 83
- Dietary Fiber
- 15
- Sugar
- 13
- Protein
- 30
- Cholesterol
- 20
- Sodium
- 1820
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.