Tomato and White Bean Soup
Tomato and white bean soup is a hearty soup to have as the main course.
For the soup:
2 tablespoons olive oil
1 large onion, chopped
2 medium cloves garlic, thinly sliced
3 pounds plum (Roma) tomatoes, cut into 1-inch pieces and remove skins
1 15-ounce can cannellini beans, rinsed and drained
1 sprig fresh rosemary
4 cups water
6 tablespoons freshly grated Parmesan
basil leaves, thinly sliced
In a large skillet, cook the onion and garlic until tender and translucent. Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until softened.
Add the tomatoes, rosemary, beans, water, salt, and pepper to the pot. Bring to a simmer and cook for 20 minutes, or until the tomatoes are very soft. Remove the rosemary sprig. Stir in the Parmesan.
Puree the soup until smooth with an immersion blender. Transfer the soup to a pot and taste. Add salt and pepper, if you like. Reheat over low heat until hot.
Just before serving, stir in the basil.
Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/