Recipes

Tomato Soup

Quantity
2 servings

Ingredients

  • 1 cup dry cannellini beans
  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tsp brown sugar
  • 1 24-oz can crushed tomatoes
  • 1 teaspoon vegetarian bouillon paste
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon dried thyme

Steps

  • Start the beans in a pressure cooker.
  • Heat oil in a medium saucepan over medium heat. Add onion, and sauté for 5 minutes until soft and translucent.
  • Stir in tomato paste, garlic, and sugar, and cook for 1 minutes, or until the tomato paste darkens.
  • Stir in tomatoes, bullion, balsamic vinegar, and thyme, and 2 cups of water.
  • Add more salt, bullion, and seasoning to taste.
  • Cover pan, bring soup to a boil, and simmer, covered over medium heat for 15 minutes.
  • Add the beans, remove from heat and blend with an immersion blender until smooth and creamy.