By David Harbilas
It’s often hard to come up with ways to use tomatoes in the winter, and soup is usually an easy fix.
Here, canned tomatoes are used for their sweetness and ease–no peeling is required and any fresh tomatoes you find in supermarkets are definitely not from anywhere nearby or forced to ripeness.
This is little more than the Italian soup pasta e fagioli, except that pasta isn’t added. Of course, adding pasta won’t hurt!
Makes about Â½ gallon of soup
- 1 can whole plum tomatoes
- 1 large onion, diced
- 1 stalk of celery, diced
- 1 carrot, diced
- 1 can of cooked cannelloni beans
- Â½ cup white wine
- 6 cups chicken or vegetable stock
- Â¼ cup chopped fresh basil
- 2 tablespoons chopped parsley
- extra virgin olive oil
- salt and pepper to taste
In a heavy bottomed saucepan heat a little olive oil over medium-high heat. Add the onion, carrots and celery and cook for 5-7 minutes, or until soft and slightly colored. Add the white wine and cook until reduced by half, about 3 minutes. Add the tomatoes, white beans, and stock and cook for 30-45 minutes. Crush the tomatoes with the back of a spoon in the pot. Just prior to serving add the parsley and basil. Serve with a drizzle of the olive oil.