Ingredients

The following ingredients have 7 Servings
  • 1 tablespoons of olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons of tomato paste
  • 2 lbs. of roma tomatoes, seeds removed, chopped
  • 2 15 oz. cans of no-salt added white beans, drained & rinsed
  • 1 quart low sodium vegetable broth
  • 1 cup of water
  • 1 sprig of fresh rosemary
  • 1/2 teaspoon red pepper flakes
  • Rosemary Garlic Croutons:
  • 4 cups of ciabatta bread, cubed
  • 2 tablespoons of olive oil
  • 1/2 cup of mozzarella cheese
  • 2 garlic cloves, minced
  • 1 tablespoon of fresh rosemary, chopped
  • 2 tablespoons of fresh basil, chopped

Instruction

  • Preheat oven to 400.
  • Heat a small pan to medium low heat, add 2 tablespoon of olive oil and 2 garlic cloves. Cook, stirring occasionally until garlic is lightly browned. {about 3-5 minutes}
  • Spread ciabatta bread out of baking sheet, pour garlic oil mixture on top, as well as fresh rosemary, fresh basil, and mozzarella. Toss to coat.
  • Bake for 10 minutes, until bread is lightly browned.
  • Remove from oven set aside.
  • In a large dutch oven or soup pot, over medium high heat, add 1 tablespoon of olive oil, onion, and 3 garlic cloves. Saute for 5 minutes, until onions are translucent.
  • Add in tomato paste, cook, stirring for 1 minute.
  • Next add in all the tomatoes {minus 1/2 cup reserved for topping}, white beans, broth, 1 cup of water, rosemary sprig, red pepper flakes, and salt.
  • Bring to a boil, reduce heat to medium for a simmer. Simmer for 20 minutes.
  • Discard the rosemary sprig. Puree everything with an immersion blender. {if you don’t have one then slowly add batches of the soup to a blender, puree and then return to pot.
  • Serve with croutons on top and a sprinkle of the freshly diced tomatoes.