Garlicky Tomato and White Bean Soup
Submitted by: CATHY SALTER, Founding Organizing Committee member
I love preparing simple recipes with just a few ingredients. Over the cold winter months, soups are always on my mind. This soup recipe could not be simpler or more delicious. It comes from Ali Slage’s recipe for “Tomato and White Bean Soup with Lots of Garlic” that appeared in NYT Cooking on 1/27/21.
Garlicky Tomato and White Bean Soup
Serves 4
Garlicky Tomato and White Bean soup pairs well with cornbread and honey. #TheCommonIngredient
Ingredients:
¼ cup extra-virgin olive oil
2 (14-ounce) cans white beans (cannellini or great Northern) including their liquid
1 (28-ounce) can crushed tomatoes
5 cloves of garlic (can use more or less)
1 cup stock or water (I used chicken stock), plus more as needed. Use water or vegetable stock to make this vegetarian
Kosher salt and black pepper
Heavy cream, for serving
Instructions:
1. Peel garlic. Smash the cloves using a meat pounder until “wispy” and flat.
2. In a medium sauce or soup pan, heat oil over medium-low heat and add crushed garlic.
3. Cook, smashing garlic, stirring occasionally, until golden brown (about 3-5 minutes).
4. Add white beans and their liquid, crushed tomatoes, stock or water, salt and pepper.
5. Reduce heat, let simmer until thickened (15-20 minutes)
6. Use an immersion or regular blender to puree the soup until smooth.
7. Add stock or water to thin as desired.
8. Season to taste and serve with a drizzle of heavy cream.
Variations:
Add a blend of warm spices to the garlic and olive oil: ground coriander, ground fennel, chili flakes, ground sumac, and black pepper.