White Bean Tomato Soup

It’s so cold today!  Gray, cloudy, icy, snowy…  Soup weather!  I made this soup last November but did not take the time to post.  It seems like the perfect dish to catch up on today – so here’s hoping I can remember how I made it…. This is a quick soup, thanks to the delicious, well-seasoned tomato juice I made in September.

Ingredients:

1 quart – tomato juice

(I used tomato juice that I had seasoned with garlic, onion, celery and basil, so it was very flavorful going into the soup pot.  If you are using plain tomato juice, this is a perfect time to use those Litehouse brand freeze-dried herbs I am always talking about – I would say… about 2 teaspoons of red onion, 1 teaspoon of garlic and 1 tablespoon of basil.  You could add a little fresh minced celery, too, maybe 1 tablespoon.  If you don’t have the Litehouse products, use whatever style of seasoning you like – I would say… about the equivalent of one clove of garlic,  2 tablespoons minced onion, 1 tablespoon minced celery and hopefully you can find fresh basil – use about 2 tablespoons finely chopped fresh basil.  Another trick for more flavor is to use V-8 juice instead of tomato juice, then you can skip all the seasonings except the basil.)

1 quart – low sodium chicken broth or stock

1 to 2 cubes – diced hot peppers (optional – you can check out The Big Pepper Freeze for more info on this ingredient)

2 each – potatoes, peeled and cubed

1 each 15.5 ounce can – white cannellini beans, drained and rinsed well

Fresh spinach, chopped (as much as you like – I did not measure)

Directions:

Simmer the tomato juice, broth, peppers if using and potatoes for about 15 minutes.  Then add the beans and spinach and simmer for another 15 minutes or so.   Taste for seasoning – I usually don’t add salt because this is so flavorful, but that is up to the taste-tester!

Variations:

I made a very similar soup today, but I substituted chopped artichoke hearts for the white beans and added some leftover diced chicken breast.   I added both those ingredients after the potatoes had cooked for about 15 minutes. Adding chicken to any soup is easy if you have Shredded Chicken (Shortcut Cooking) on hand in your freezer.

See how creative you can get…


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