Fire-Roasted Tomato and White Bean Soup
 
 
Makes 6 servings
Ingredients
  • 1 tablespoon olive oil, plus more for finish
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • kosher salt and freshly ground black pepper, to taste
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 4 cups vegetable broth
  • 2 15 oz. cans cannellini beans, rinsed and drained
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 3" piece Parmesan cheese rind
  • 1 cup heavy cream
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • 4 cups packed torn chard leaves
  • gremolata (for serving, optional, see notes)
Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add tomato paste, Italian seasoning, oregano and thyme and cook, stirring occasionally, until tomato paste begins to darken, about 5 minutes.
  3. Add vegetable broth, beans, tomatoes and Parmesan cheese rind and bring to a boil. Boil for 2 minutes, skimming off any scum that rises to the top. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Cover and simmer for 10 more minutes.
  4. Discard Parmesan cheese rind. Remove about 2 cups of vegetables, beans and liquid from pot and purée; return to pot. Add heavy cream, Parmesan cheese and chard. Simmer until chard wilts, about 5 minutes. Season with additional salt and pepper to taste.
  5. Drizzle with olive oil and top with additional Parmesan cheese and gremolata, if using.
Notes
To make gremolata, combine 2 tablespoons finely chopped fresh parsley, 1½ teaspoons finely grated lemon zest and 1 minced garlic clove in a small bowl.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/fire-roasted-tomato-and-white-bean-soup/