Tomato and White-Bean Soup with Rosemary

24 Jan

I swear even when I feel like my fridge and cupboards are bare, I can always pull together a pot of soup. Soup is the easiest thing to make, and remarkably fast once you’ve got your basic method down. This was on the lunch table in less than half an hour from start to finish. Here’s how:

Chop up half an onion, one large peeled carrot, and two celery stalks. Heat a few tablespoons good olive oil in a heavy pot, add the veg and sweat until onion is softened. Add a large can of whole peeled tomatoes, crushing them with your hands or a potato masher,  two small sprigs of fresh rosemary, and a small spoonful of dried oregano; season with salt and pepper. Stir in 2 to 3 cups of vegetable or chicken broth (or even water, though you’ll need more salt in that case) and toss in a parmesan cheese rind if you have one. Bring to a boil, then reduce heat and simmer partially covered until vegetables are soft. Add a can of drained and rinsed cannellini beans and some cooked pasta. I used Israeli couscous here, which is nice in soup. Garnish with some grated Parmigiano cheese and a drizzle of good olive oil.

Here's a close-up!

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One Response to “Tomato and White-Bean Soup with Rosemary”

  1. magpie February 3, 2011 at 2:29 pm #

    That sounds delicious – and look, there’s a parmesan rind again!

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