The days might be getting warmer but the nights are cool or even cold, so I'm still making soup frequently. Tomatoes, white beans and spinach make for a filling meal. —inpatskitchen
about 3 quarts
medium shallots, minced
cloves garlic, minced
dried basil leaves
dried rosemary leaves
dried oregano leaves
14 1/2 ounce can Italian plum tomatoes
dry white wine
rich chicken broth
cooked white beans (Great Northern or Cannellini) or two 14 1/2 ounce cans, drained and rinsed
fresh baby spinach leaves (stemmed)
thinly sliced fresh basil leaves
Salt and pepper for re seasoning if you feel you need to
Freshly grated Parmesan for garnish(optional)
In This Recipe
Gently heat the oil in a soup pot or Dutch oven. Stir in the minced shallot and sauté until softened. Add the garlic, dried herbs, salt and pepper and continue to sauté until the garlic becomes fragrant (about another minute or so) Stir in the tomato paste.
Using clean hands, crush the canned tomatoes and add them and the juice to the pot along with the wine.
Place 1/2 cup of the cooked beans in a small bowl, mash them with a fork and then stir them into the pot. Simmer the mixture for about 5 minutes.
Add the chicken broth and bring everything up to a simmer and continue to simmer for about 10 minutes.
Stir in the remaining beans and bring back up to a simmer. Stir in the spinach a handful at a time until wilted.
Off the heat, stir in the fresh basil, re-season with salt and pepper if needed and serve in bowls garnished with grated Parmesan if desired.
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!