This is only the second recipe I’ve posted on my blog so you know it had to be good, quick and plenty. It was so tasty it made me want “to slap myself!” It’s quick, too.
Veronica’s Tuscan Inspired Tomato and White Bean Soup
Written by Veronica Chambers on her blog on theroot.com
(Comments in italics are by me.)
2 tablespoons olive oil
(This is where a garlic-flavored oil or basil-flavored oil comes in really handy)
1 clove garlic, minced (I used three cloves cause I like garlic)
1 14 ounce can of fire-roasted diced tomatoes
2 14 ounce cans of cannellini beans, drained
1 teaspoon dried oregano, plus more to taste
2 cups chicken or vegetable stock (I used chicken)
Sea salt (I used kosher – a couple of small pinches)
Freshly ground black pepper (but of course)
1 bag fresh spinach (or one 8 oz package frozen spinach) – (I used fresh and will use baby spinach next time or tear the spinach leaves)
4 links of fresh sausage, casing removed (I used a chicken and garlic sausage)
Jar of basil pesto for garnish
Heat olive oil in heavy bottom pot over medium heat. Cook garlic until aromatic. Add tomatoes with their juice, beans, oregano and stock. Bring to a boil and then simmer, covered, for about 10 minutes. Remove from heat.
Take half the beans (about 2 cups) from the soup and puree. (If you don’t have an immersion blender – get one. I got mine for $19 from Tar-get. I feel like I’m wielding a power-tool when I use it.)
Return puréed mixture to the pot with unpuréed soup. Add sausage, removed from casing. Break up with a fork so it’s crumbly. (I like to use a wine and garlic sausage I get at my local gourmet food shop, but chicken sausage or a turkey sausage would work just as well. You can also skip the meat to make this vegetarian.)
Cook for an additional 10 minutes with sausage.
Add spinach and cook for five minutes more. (Less if using baby spinach.)
Swirl in pesto for garnish. This is delicious with a warm baguette and butter, or foccacia, or a tossed green salad.