Tuesday, June 18 2013, 11:48 AM MDT
3 Tomato and White Bean Soup
As Aired On October 23, 2012
Recipe Courtesy Of Chef Bob
2 tablespoons olive oil
1 tablespoon fresh garlic, minced
1/2 teaspoon red pepper flakes
1 1/2 cups onion, diced
1 cup carrots, diced
1/4 cup celery, diced
1 cup zucchini, sliced
1/2 teaspoon fresh rosemary, chopped
2 cups low sodium vegetable broth
1 can fire roasted diced tomatoes
4 each yellow tomatoes, diced 1/2"
1 can small white beans, rinsed and drained
1/2 cup oil packed sundried tomatoes, julienned oil reserved
1 cup swiss chard, chopped
1/2 teaspoon fresh thyme
1 cup fresh basil, chopped
1.) Pour olive oil into a stockpot and heat to rippling over medium high heat. Add the
garlic and pepper flakes and saute 30 seconds. Add the onions, carrots, celery,
zucchini, and rosemary and saute 10 minutes.
2.) Add the broth, fire roasted tomatoes, sundried tomatoes and oil, and white beans. Bring to a boil and reduce to a simmer for 10 minutes. Remove 1 cup of the soup and puree until smooth.
3.) Add back to the soup and simmer 10 more minutes. Add the yellow tomato, chard, thyme, and basil. Cook to wilt the chard, about 1 minute.
(Copyright 2012 Sinclair Broadcasting Group.)