Brothy Tomato and Bean Soup

November 14, 2011
Author Notes

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

  • Serves 4 to 6
  • For the tomato sauce
  • 1 14.5 ounce can plum tomatoes, crushed
  • 3 tablespoons butter
  • 1/2 cup roughly chopped onion
  • 1 garlic clove, halved
  • 1 cup water
  • 1/4 teaspoon salt
  • For the soup
  • 1/2 pound Great Northern beans which have been soaked overnight and then cooked for about 45 minutes until done.
  • 1 cup of the bean broth, reserved from the cooked beans
  • 4 1/2 cups chicken broth
  • The tomato sauce
  • 1 large sprig fresh thyme
  • Salt and pepper to taste
In This Recipe
  1. For the tomato sauce
  2. Place all ingredients in a medium sauce pan and simmer for 20 to 30 minutes until thick. Set aside.
  1. For the soup
  2. Place the chicken broth and thyme sprig in a medium soup pot and simmer for about 8 minutes.
  3. 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.
  4. 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.
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