Tuscan Tomato White Bean Soup
recipe and image fromVITAMIX
MAKE THIS WITH: Vitamix Super Blender
Ingredients:
3 Tablespoons (45 ml) extra virgin olive oil
½ small (60 g) onion, peeled, halved
5 (15 g) garlic cloves, peeled
1 teaspoon salt, optional
2 Tablespoons (30 ml) tomato paste
2 lb (900 g) Roma tomatoes
2 cans (850 g) white beans, drained, rinsed
4 cups (960 ml) vegetable broth
1 sprig fresh rosemary, picked
¼ teaspoon red pepper flakes
4 slices (114 g) ciabatta bread, cubed
¼ cup (55 g) mozzarella cheese, shredded
1 Tablespoon fresh rosemary, chopped
Directions:
Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes.