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Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium cloves garlic, thinly sliced
- 3 pounds ripe plum (Roma) tomatoes, cut into 1-inch pieces (or 2 (28-ounce) cans whole tomatoes and their juices, crushed in a bowl)
- 1 15-ounce can cannellini beans, drained and rinsed, or homemade
- 1 sprig fresh rosemary
- 1 1/2 cups water, plus more as needed
- 1/8 teaspoon black pepper, plus more to taste
Instructions:
Cook the onion and garlic:
This is a soup that spans the seasons from late summer to early fall. Add a grilled cheese sandwich and everyone will be full and happy. You will also want to freeze a few portions for the cool, rainy and snowy days to come, when you don’t feel like cooking and fresh tomatoes are long gone.
Add the tomatoes and beans:
You will also want to freeze a few portions for the cool, rainy and snowy days to come, when you don’t feel like cooking and fresh tomatoes are long gone.
Cook the onion and garlic:
This is a soup that spans the seasons from late summer to early fall. Add a grilled cheese sandwich and everyone will be full and happy. You will also want to freeze a few portions for the cool, rainy and snowy days to come, when you don’t feel like cooking and fresh tomatoes are long gone.
Cook the onion and garlic:
This is a soup that spans the seasons from late summer to early fall. Add a grilled cheese sandwich and everyone will be full and happy. You will also want to freeze a few portions for the cool, rainy and snowy days to come, when you don’t feel like cooking and fresh tomatoes are long gone.
