It was roast chicken for dinner the other night and of course since there are only two of us, much of the roast was leftover for repurposing. I decided on chicken salad sandwiches and a light soup. A can of tomatoes, chicken broth and Great Northern beans lay the groundwork and an adaptation of Marcella Hazan's Tomato Sauce with Onion and Butter make for a great base. —inpatskitchen
4 to 6
For the tomato sauce
14.5 ounce can plum tomatoes, crushed
roughly chopped onion
garlic clove, halved
For the soup
Great Northern beans which have been soaked overnight and then cooked for about 45 minutes until done.
of the bean broth, reserved from the cooked beans
Place all ingredients in a medium sauce pan and simmer for 20 to 30 minutes until thick. Set aside.
For the soup
Place the chicken broth and thyme sprig in a medium soup pot and simmer for about 8 minutes.
Meanwhile place the tomato sauce(including the onion and garlic), 1/2 cup bean broth and 1/2 cup of cooked beans in a bowl or blender and blend until smooth. If using a bowl, blend with an immersion blender.
Remove the thyme sprig from the broth, add the tomato mixture, the remaining bean broth and the beans. Simmer for another few minutes and season to taste with salt and pepper.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!