Creamy Roasted Tomato and White Bean Soup
Ingredients
- 4 tsp olive oil, divided
- 1 pint cherry tomatoes
- 8 leaves of sage, minced
- 1/2 tsp red chili flakes (optional)
- 1/2 medium yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 5 cloves garlic, finely minced
- 1 tsp oregano
- 1 tsp thyme
- 2, 15 oz cans cannellini beans or white beans, rinsed and drained
- 5 cups vegetable broth
- 2 bay leaves
- 1/4 cup fresh parsley, diced
- Zest of one lemon
- 10 stalks of kale, stripped and roughly chopped
- Salt and pepper for cooking and to taste
Preparation
Set the oven to 425°F. Add cherry tomatoes and minced sage with 2 teaspoons of olive oil. Toss together with some salt and red chili flakes. Bake in the oven for 25 minutes or until the tomatoes burst.
Warm the remaining oil in a large pot. Sauté onions, celery, and carrots with a pinch of salt until softened. Stir in minced garlic and sauté until fragrant.
Add oregano, thyme, and white beans to the pot. Stir well to combine.
Pour in the vegetable broth and add bay leaves. Stir the soup and bring it to a boil, then reduce to a simmer for 15 minutes, partially covered.
After simmering, add the roasted tomatoes to the pot. Blend 2 1/2 cups of the soup in a blender until smooth or use an immersion blender.
Stir in the chopped kale and let it wilt in the soup for at least 5 minutes. Remove from heat.
Before serving, mix chopped parsley with lemon zest and a pinch of salt. Ladle the soup into bowls, top with the parsley and zest mixture, and serve with a squeeze of lemon.