Roasted Tomato and Navy Bean Soup
There’s a humble soup that stands out, not for its complexity, but for its sheer simplicity and depth of flavor. The navy beans, with their earthy robustness, dance harmoniously with the smoky roasted tomatoes. As Anthony Bourdain might have mused, ‘There’s a story in every bowl, a journey in every sip.’ This soup is a narrative of rustic Italian kitchens, of nonnas and their age-old secrets, of sun-soaked afternoons in Tuscan vineyards.
Roasted Tomato and Navy Bean Soup
Course: Lunch/DinnerCuisine: ItalianDifficulty: Medium4
servings20
minutes20
minutes350
kcal40
minutesAn ode to rustic Italian kitchens, this soup marries the heartiness of navy beans with the smoky charm of roasted tomatoes. Each spoonful transports you to a sun-drenched Tuscan countryside, where food is more than sustenance; it’s a tale of tradition, love, and passion.
Ingredients
2 cups navy beans, cooked and drained
6 large tomatoes, roasted and diced
1 large onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth
2 tsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the roasted tomatoes, navy beans, dried basil, and oregano.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- Roasting the tomatoes beforehand enhances their sweetness and gives the soup a smoky depth.
- For a creamier texture, blend half the soup and then mix it back in.
- Dive deep into the world of beans and enhance your culinary skills by reading How to Cook Navy Beans.
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