Weekly Winner – A Rustic Bowl of Guiltless Comfort

I’ve said it before and I still believe it – a good bowl of soup can save your soul.  Especially if said soup is incredibly easy and comes together quickly.  Silky Tomato Soup with White Beans and Garlic Oil is the perfect example of that. Hearty and comforting, this soup has a bit of spice and enough substance to keep you going through the hectic holiday season. Perhaps best of all is that, while rich-tasting and wonderfully filling, it won’t contribute to the destruction of your diet like a lot of food will this time of year.

I actually made this soup awhile ago — almost two weeks! But have just now managed to post it.  It still stands as one of the best things I’ve made recently.  I found this winner in Cooking Light and will be making it regularly to ensure my own salvation.

Silky Tomato Soup with White Beans and Garlic Oil

Serves 4

Ingredients:

3-1/2 Tbsp olive oil, divided

8 large garlic cloves, sliced

1/2 tsp crushed red pepper

1 (14.5 oz) can cannellini beans, rinsed and drained

1 cup chopped sweet onion

1/2 cup chopped carrot

2 thyme sprigs

1 Tbsp tomato paste

1 cup vegetable stock (I used chicken)

1-1/4 tsp salt

3 lb. ripe tomatoes, chopped

2 oz whole-wheat bread, torn

Preparation

1. Heat 3 tablespoons oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans; toss.

2. Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes.

3. Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.

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