Surprised and Soup

1. Surprised to find out that Grey’s Anatomy is still on the air. I don’t know why I thought it was over, but it’s been a loooong time. Last I checked, Meredith was on her deathbed and most of the original cast had dated each other and/or been killed off.

2. Surprised by the foul mouth language coming out of a little old lady at the car place. She wanted her oil changed at a better price, and she cussed her way into the proper price. It was amusing to say the least.

3. Surprised that the pharmacist at Walgreens said “oops I think I hit something” as she was stabbing my arm with the flu shot. Relieved she followed that up with a “don’t worry – it’s nothing major.”

4. Surprised that it is October. I’m having mixed emotions as I watch the leaves rapidly fall to the ground and the temperature steadily plunging.

5. Surprised how sensational this recipe is:

The soup tastes better than the picture. Sometimes, the sun, the soup, and the shutter are all in agreement. Sometimes, the above happens.

——–see what I did there ——- I’m a master of smooth transitions —–

Speaking of smooth, this soup is all sorts of smooth, silky, tomato-ey perfection. It’s a pretty basic tomato soup recipe blended with white beans and a hint of rosemary for a ultra creamy soup. I think the beans cut through some of the acidity of the tomatoes making it a truly heavenly dish. I enjoyed it in a totally cliche’ (but perfect way) – grilled cheese on the side. Don’t mess too much with the classics.

Tuscan Tomato White Bean Soup
Source: FoodNetwork Magazine
Printable Recipe

3T olive oil
1 onion, chopped
5 cloves garlic, chopped
salt, pepper
3T tomato paste
2lb tomatoes, chopped
2 (15oz) cans white beans (I used cannellini)
1 (32oz) container low sodium veggie broth
1 sprig rosemary
1/4tsp red pepper flakes
bread/croutons for serving

In a large pot, heat oil over medium heat. Add onion and sauté until translucent with a large pinch of salt, about 4 minutes. Add garlic and cook until fragrance, about 1 more minute. Add tomato paste and cook for additional 1 minute, continuing to stir to prevent burning.
Add chopped tomatoes, beans, broth, sprig of rosemary, red pepper flake, and 1/2tsp salt. Stir to combine.
Bring mixture to a boil and then reduce to a simmer. Simmer for 30 minutes, stirring occasionally.
Remove the rosemary sprig.
Blend mixture (using emulsion blender or regular blender). Taste and adjust seasonings. You may need to add additional salt.
Serve with croutons or cheese.


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