White Bean & Roasted Tomato Soup

1 Review
From: EatingWell Magazine January/February 1994

Pureed beans add a satisfying richness and roasted tomatoes add incredible flavor to this hearty winter soup. Make it a meal: Serve warm slices of “Kneadless” Black Olive & Herb Yeast Loaves alongside this soup for dunking.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/2 cup dried small white beans, such as Great Northern
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
  • 2 pounds plum tomatoes, (about 12 to 15), halved and seeded
  • 5 cloves garlic, minced
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup dry vermouth
  • 1 tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
  • 1/2 teaspoon sugar
  • Salt & freshly ground pepper, to taste

Preparation

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  • Ready In

  1. Place beans in a medium saucepan with water to cover by 1 inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to the saucepan, add broth and thyme and bring to a simmer. Reduce heat to low, cover and cook until the beans are tender, 30 to 40 minutes.
  2. Meanwhile, preheat oven to 325 °F.
  3. Arrange tomato halves in a single layer, cut side up, in a 9-by-13-inch baking dish. Scatter garlic over the top and drizzle with oil.
  4. Bake the tomatoes until shriveled and beginning to brown, 1 1/4 to 1 1/2 hours, brushing them with pan juices occasionally. Let cool 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.
  5. Place the remaining tomatoes in a food processor or blender. Remove 3/4 cup of the beans with a slotted spoon and add them to the processor or blender along with a little of the bean cooking liquid. Puree until smooth. Transfer the puree to the saucepan and add the remaining beans and reserved diced tomatoes, vermouth, sage and sugar. Bring to a simmer and cook for 3 minutes. Season with salt and pepper to taste.
  • Make Ahead Tip: Cover and refrigerate up to 2 days.

Nutrition information

  • Per serving: 213 calories; 6 g fat(1 g sat); 7 g fiber; 28 g carbohydrates; 11 g protein; 91 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 1915 IU vitamin A; 33 mg vitamin C; 92 mg calcium; 3 mg iron; 505 mg sodium; 1069 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 1

November 06, 2011
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By: EatingWell User
White Bean and Roasted Tomato Soup I have had this recipe for many, many years. It was in you magazine. This is my stepson and Husbands favorite! I like to use dry beans and a large can of white beans to puree and thicken the soup. If in a hurry I buy petite diced tomatoes and rinse them off in a culander, picking out the tomatoe pieces with out the seeds for the soup. Make some homemade French bread and you have a meal made in heaven :-)) Pros: Very easy Cons: non