Well, the flying tomato did it again! I will never forget watching the 2006 winter games and seeing Shaun White win his first gold medal.
Wow, that seems like such a long time ago!!
He was inspiring then and continues to inspire us today. Even this week, my husband and I were glued to the TV and cried right along with him in celebration. Back then, they called him, “The flying tomato” and that name inspired this week’s recipe : Tomato basil and white bean soup. =)
This is the perfect soup to enjoy while watching the winter games. It’s also the season of Lent, so if you’re following the no meat rule on Fridays, this would be a great recipe. I also find that most tomato basil recipes contain dairy, which I love, but I know for people who have allergies, they need alternatives. The white beans in this soup provide a nice creamy texture when using a blender to puree the ingredients.
- 1 TB extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup white onion (or 1 small onion), diced
- 1/8 tsp salt
- 1 (28 oz.) can diced tomatoes
- 1 (15.5 oz) can great northern beans, drained and rinsed
- 1 cup vegetable broth
- 1/8 tsp red pepper flakes
- 2 teaspoons dried basil
- Optional garnish: fresh basil, croutons or shredded mozzarella cheese
Heat oil in large sauce pan over medium heat.
Add the onion, garlic and salt and cook until the onions are softened. This takes about 3-5 minutes.
Add the tomatoes, beans, vegetable broth, red pepper flakes and dried basil. Stir until ingredients are combined and bring to a boil.
Reduce the heat to medium and let simmer for 10-15 minutes.
After the soup has simmered, pour into a blender and puree until smooth. Serve immediately or return to pan and continue to keep warm on low heat until ready to serve.
Garnish with fresh basil, croutons or shredded mozzarella cheese.
Makes about 4 (1 cup) servings.