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Chunky Tomato & Bean Soup

THIS THICK, RICH VEGETARIAN SOUP IS SIMPLE TO MAKE AND APPEALING TO EVERYONE. Except for fresh cilantro, most ingredients should be available in the pantry. You can omit the starch, but I think it gives the soup desirable 'body' (optionally, combine a little flour with cold water and add to the soup). Because the paprika is mostly for color, use mild (sweet) paprika. For a richer soup, use chicken stock rather than vegetable stock.

KeyTomatoes. Select canned whole plum tomatoes if available. Otherwise, use any canned whole tomatoes. Break tomatoes with a stirring spoon during cooking to get the chunk size you prefer.

Total time 45-60 minutes. Serves 4-5.

SHOPPING LIST:
Jerry's Recipes
  • Onion
  • Garlic
  • Canned tomatoes
  • Vegetable stock
  • Tomato paste
  • Paprika (sweet)
  • Cannellini beans
  • Corn starch
  • Fresh cilantro
1
In a large pot, heat the oil, then cook gently ("sweat") until onions are translucent but not browned (7-10 minutes); stir in garlic during last minute of cooking
  • 1-2 tablespoons olive oil
  • 1 large onion, chopped coarsely
  • 2 cloves garlic, chopped or minced

2
Add, stir, bring to boil, then simmer—covered—15-30 minutes, stirring occasionally
  • 28-oz can whole tomatoes, with juice
  • 3-4 cups (24-32 oz) vegetable stock (or half stock/half water)
  • 2 tablespoons tomato paste
  • 1 tablespoon sweet paprika
  • Salt and fresh ground pepper to taste

3
Add and simmer for 5-7 minutes
  • 15-oz can cannellini beans, drained and rinsed
  • 1 tablespoon corn or potato starch first mixed with 1-2 tablespoons cool water
4
Turn off heat and stir in
  • small palmful fresh cilantro, chopped


Serving:

  • Garnish servings with chopped cilantro
  • Serve with bread

rainbow

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