White Bean and Tomato Soup
3 c. reduced-sodium chicken broth
bouquet-garni: 3 sprigs fresh parsley, 2 small bay leaves, 4 whole black peppercorns, 1/2 tsp dried thyme. Tie all in cheesecloth.
2 tsp. olive oil
1 c. chopped onions
1 Tbs. chopped garlic
1 can cannelli beans, rinsed and drained (or 2 c. cooked cannellini beans)
1 can no-salt-add tomatoes with juice
1 1/2 Tbs. chopped fresh basil
1 Tbs. chopped fresh parsley
1 Tbs. grated Parmesan cheese
1 tsp. balsamic vinegar
3/4 tsp. paprika
Place broth in saucepan over medium-high heat. Add the bouquet garni and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Remove from heat, remove and discard the bouquet garni.
In a Dutch oven, heat the oil. Add the onions and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes/juice, basil, parsley, cheese, vinegar, paprika, and the broth. Reduce heat to low and simmer for 20 minutes.
Puree 2 1/2 cups of the soup in a blender or food processor. Add the pureed soup back to the saucepan. Heat and serve.
Note: this is very tasty!