Silky Tomato Soup with White Beans and Garlic Oil

• Vegetarian

• Produce

  • 1 1 teaspoon (14.5-oz. can Cannellini beans, unsalted
  • 1/2 cup Carrot
  • 8 tbsp Garlic cloves, large
  • 1 cup Sweet onion
  • 2 cup Thyme, sprigs
  • 3 lbs Tomatoes, ripe

• Canned Goods

  • 1 tbsp Tomato paste, unsalted
  • 1 cup Vegetable stock, unsalted

• Baking & Spices

  • 1 1/4 tsp Kosher salt
  • 1/2 tsp Red pepper

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 2 oz Whole wheat bread

Found on myrecipes.com

Description

Directions

• 1. Heat 3 tablespoons oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans; toss. 2. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes. 3. Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.

Nutrition