Sun-Dried Tomato And White Bean Soup

Sun-Dried Tomato and navy bean Soup – This savory sun-dried tomato bean soup comes together in no time, but because of several layers of flavor, it tastes love it simmered all day. 

So much added flavor and intensity comes from the sun-dried tomatoes. Paired with some fresh herbs (rosemary, basil, or oregano are all lovely), this Sun-Dried Tomato navy bean Soup tastes like it’s been simmering away all day after just a couple of minutes.

Sun-Dried Tomato And White Bean Soup
Sun-Dried Tomato And White Bean Soup

It helps that there are tons of layers of flavor happening here. From the garlic and herbs to the sun-dried tomatoes and fire-roasted tomatoes, plus the veggies and an honest broth, each layer brings something to the table.

The crispy crunch paired with the savory broth and creaminess from the white beans is SO GOOD. You’ll want to swallow dive into your soup pot!

Sun-Dried Tomato And White Bean Soup

INGREDIENTS :
  • 1 Tbsp olive oil (can use olive oil from your sundried tomatoes)
  • 1 cup diced onions
  • 1 cup diced carrots
  • 4oz mushrooms, finely minced (or about 2/3 cup diced zucchini)
  • 4oz (about 1/2 jar) of sun-dried tomatoes packed in olive oil, removed from the oil and finely minced
  • 2 cloves garlic, finely minced
  • 1–2 tsp fresh rosemary or 1/4-1/2 tsp dried rosemary (can use basil or oregano instead)
  • 1 (15oz) can fire roasted tomatoes (can sub regular)
  • 2 (15oz) cans white beans (like Great Northern or cannellini beans), drained and rinsed
  • 4 cups vegetable broth (if not vegan can also use chicken or beef)
  • 2 cups spinach (can sub kale, chard, or other greens)
  • salt and pepper, to taste
INSTRUCTIONS :
  1. Heat oil in a soup pot or Dutch oven over medium heat.
  2. Add carrots and onion and sauté until softened, 5-7 minutes.
  3. Add mushrooms (or zucchini) and cook another 4-5 minutes.
  4. Add sun-dried tomatoes, garlic, and rosemary (or other herbs) and a little salt and pepper. Cook 1-2 minutes more.
  5. Add fire roasted tomatoes, beans and broth. Bring to a bubble and reduce heat to a simmer.
  6. Stir in spinach to wilt.
  7. Taste and add additional salt, pepper, or herbs, to taste.
  8. Top with croutons!


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