Name: Tomato and White Bean Soup with Ciabatta Croutons
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion; 3 clove garlic; salt; 4 oz tomato paste; 3 14oz can diced tomatoes; 2 cans Great Northern beans; 4 cup vegetable broth; 2 tsp basil; 1/4 tsp cayenne pepper; 4 cup ciabatta; 2 tbsp olive oil; 1/2 cup Parmesan cheese; 2 clove garlic; red pepper flakes; salt

Tomato and White Bean Soup with Ciabatta Croutons

Author: ajhataway Cooking Method: Baking, Stovetop Courses: Main Dish, Soups, Vegetarian Recipe Keys: Dairy Free Vegetarian

Print Recipe

Cook Time 25 mins Total Time 25 mins Servings: 6

Instructions

Tomato Soup

Heat 1 T olive oil in a stockpot over medium-high heat. Add onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add tomato paste and cook, stirring occasionally, about 1 minute. Add beans, broth, and seasonings. Drain tomatoes over pan (adding juices to the pan). Add half of tomatoes and reserve remaining for later step.
Bring to a boil, reduce heat, and simmer for 15-20 minutes.
Transfer in batches to blender or use immersion blender in pot to puree until smooth. Season to taste and then add remaining tomatoes and simmer until warmed through.

Ciabatta Croutons

Preheat oven to 400 degrees. Heat 2 T oil and garlic cloves in a small skillet over medium heat. Cook until lightly browned, about 5 minutes. Toss with bread, Parmesan, and a pinch each of salt and red pepper flakes on a baking sheet.
Bake, stirring occasionally, until croutons are golden, about 10 minutes.

Serve

Serve tomato soup with croutons and shaved Parmesan.

Tomato and White Bean Soup with Ciabatta Croutons

Tomato and White Bean Soup with Ciabatta Croutons

Ingredients

Tomato Soup

Ciabatta Croutons

Instructions

Tomato Soup

Heat 1 T olive oil in a stockpot over medium-high heat. Add onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

Add tomato paste and cook, stirring occasionally, about 1 minute. Add beans, broth, and seasonings. Drain tomatoes over pan (adding juices to the pan). Add half of tomatoes and reserve remaining for later step.

Bring to a boil, reduce heat, and simmer for 15-20 minutes.

Transfer in batches to blender or use immersion blender in pot to puree until smooth. Season to taste and then add remaining tomatoes and simmer until warmed through.

Ciabatta Croutons

Preheat oven to 400 degrees. Heat 2 T oil and garlic cloves in a small skillet over medium heat. Cook until lightly browned, about 5 minutes. Toss with bread, Parmesan, and a pinch each of salt and red pepper flakes on a baking sheet.

Bake, stirring occasionally, until croutons are golden, about 10 minutes.

Serve

Serve tomato soup with croutons and shaved Parmesan.

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