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
Ingredients
- 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
Directions
- For the tomato sauce
-
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!
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