Some time ago (I can't admit how long because I honestly don't remember), I bought a cookbook devoted to soups: Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day
For my first test of this cookbook, I chose Tuscan White Bean Soup. I love cannellini beans and figured it would also give me a chance to use my handy immersion blender (Braun MR430HC Multiquick Deluxe Hand Blender & Chopper
So, back to the soup! The ingredients are pretty simple and don't appear that they will have all that much flavor. The single sage leaf imparts a fall flavor, but the soup seems to be calling out for something more. The recipe says to puree the whole soup, but I think if I make it again that I'd leave some bigger pieces in it. Simply put, it tasted like a tomato soup with a big cannellini bean flavor. I'm not sure I'll repeat this one as it just didn't hit the right spot overall. Besides, I have a whole cookbook at my fingertips, which gives me 100 soups to choose from for next time!
I haven't figured out how to take a great picture of soup, so rather than embarrass myself with how awful it turned out I'm not going to share this one.
If the cooler temperatures have you craving something comforting and perfect for fall, check out these ideas:
Tortilla Soup from Simply Recipes.
Garlic Lover's White Bean Soup from Farmgirl Fare.
Butternut Squash Soup from What Did You Eat?
Tuscan White Bean Soup
Source: Saved By Soup by Judith Barrett
Ingredients
- 2 teaspoons olive oil
- 1 medium size onion, finely chopped
- 2 large clove garlic, finely minced
- 4 cups cooked or canned cannellini beans
- 2 cups chopped tomatoes, with juices
- 1 fresh sage leaf
- 4 cups chicken broth
- salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
Directions
- Heat the oil in a heavy 4 quart pot over medium-high heat. Add onion and garlic and saute until the onion becomes soft. Stir in the beans, tomatoes and sage leaf. Add the broth. Turn the heat to high and bring to a boil. Once it reaches a boil, reduce heat and simmer covered for 20 minutes. Remove sage leaf.
- Using an immersion blender puree (or use a blender, putting the soup into the blender in batches). Stir in parsley just before serving.
11 comments:
I just love the immersion blender. love healthy soup too.
I spent all last week making soups almost every night!
This sounds great, I made some chicken stock last weekend in anticipation of soup season!
This soup sounds really good. It's still warm here, but when the weather turns I'll give this a shot.
I love soup; it's a wonderful comfort food. It warms your soul as well as your body. Thanks for stopping by my blog.
We made soup this week! IT is that time of year. This one looks very good!
Love, love, love immersion blenders. I can't believe Fall is next week already, but I'm ready for a break in the weather.
With our cool weather lately, I have been thinking more about comfort foods. I have made big pots of chili and soup in the last week. I'm not sure if I'm ready for the l....o....n....g New Jersey winter.
I love fall´s soups . I checked all, and all looks delicious .Lucky me that we are almost in spring.
We got an immersion blender as a wedding gift, and I almost returned it. Thank goodness I didn't, because it's become one of my best loved kitchen tools! I love soup, and this one sounds delicious.
I can't wait to see more soup recipes on your blog (and the fact they are healthy is even better!) I love making a big pot of soup on Sunday and taking it for lunch during the week. Soup is the perfect excuse to use my immersion blender too. Woohoo!
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