Description
Cozy up with this fast & straightforward Roasted Tomato and White Bean Soup. It’s a one-pot dinner that’s full of taste and ideal for busy weeknights.
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/2 cup sundried tomatoes packed in oil, drained and roughly chopped
- 1 pint cherry tomatoes
- 1 can white beans
- 1 teaspoon Italian seasoning
- 1/2 teaspoon chili flakes
- Kosher salt, to style
- 2 – 3 cups rooster broth
- 1/2 cup grated parmesan, plus extra for serving
- 5 cups contemporary child spinach
- Splash of cream (non-compulsory)
- Elective garnish: chopped Italian parsley
- In a dutch oven, heat 1 tablespoon of the oil from the jar of sun-dried tomatoes. Sauté the onion and garlic over medium warmth for about 5 minutes. Add the sundried tomatoes and cherry tomatoes and sauté for about 5 minutes, simply till cherry tomatoes begin to burst.
- Add the white beans, Italian seasoning, a giant pinch of salt, chili flakes, and rooster broth. Stir collectively, then switch half the soup to a blender. Mix till largely clean, then return again to pot.
- Add parmesan, spinach. and cream, if utilizing. Stir effectively, simply till spinach is wilted, then serve topped with extra parmesan.
- Prep Time: 20
- Cook dinner Time: 15
- Class: soup
- Methodology: r
Key phrases: roasted tomato and white bean soup