Winter has officially come to Toronto. It is either raining or snowing or raining & snowing. All of which calls for a soup to warm you up after braving the winter weather.
One of my favourite soups to make is a hearty Tomato & White Bean Soup from the “100 Soups from 1 Easy Recipe” book I bought for $4.99 at Chapters. Klara bought it first & the soups were so delicious I had to have my own copy.
I like to alter this recipe as I can never find canned cannellini beans & I hate celery. I use white kidney beans & added a bit of chopped fennel bulb instead of celery.
The Fresh Veggies:
I always have peppers in the fridge, but I only had a small red bell pepper so I added in one red sweet pepper to the soup as well. Normally I will not use potatoes in this soup, but my mom requested them. I also added added a bit of chopped ginger for that added immune bust.
The Canned things:
Cooking this soup was a spur of the moment decision so I didn’t have none-canned beans ready, but hey canned beans are cheap. Tomatoes aren’t in season & I will admit I do not have the patience to peel them anyways, so canned tomatoes are my go to. I didn’t have vegetable stock or bouillon cubes handy so I used chicken stock bouillon cubes for the stock, but if you use vegetable stock this is a great vegetarian soup!
The must-have of any dish, the spices. This soup calls for Sweet Paprika, Sugar, Pepper & Salt. I ended up adding some Chili Powder & Bay leaves as well.
Step 1: I heated up about 3 tbsp of Coconut Oil in a big soup pot on a low heat & then added the chopped onions, fennel bulb, peppers, garlic & ginger.
I cooked these for about 5 minutes on a low heat, stirring occasionally until everything softened.
Step 2: I added the chopped Tomatoes as per the recipe. I will note that I seasoned the Tomatoes with Salt, Pepper & Marjoram after chopping them, & let it sit as I started cooking.
The recipe suggest you cook the Tomatoes for 5 minutes, but if you cook it for 7 minutes it really doesn’t make that much of a difference.
Step 3: After the chopped tomatoes cooked for about 5 minutes, I added the stock, 2 tbsp of Tomato Paste, Sugar, Sweet Paprika, Salt & Pepper.
To make the stock with Bouillon Cubes, I first added 5 2/3 cups of water to the vegetables & 1 & 1/2 of the chopped Bouillon Cubes.
Step 4: As I was adding in potatoes to the recipe, I added them before I brought the soup to a boil. Once it was boiling I lowered the heat & let is simmer for 20 minutes before adding the Lentils & White Kidney Beans.
Step 5: As the soup was simmering I mashed together the butter & flour into a paste & added it to the soup one piece at a time. Letting one piece mix before adding the next.
Step 6: After simmering the soup for 20 minutes to make sure the potatoes were cooked, I added the Lentils & White Kidney Beans. The recipe calls for the beans to be simmered for about 5 minutes.
Step 7: For garnish I added in some chopped Spinach which I simmered for about 3 minutes. You can use Parsley if you have it!
After simmering the soup for a few minutes, I turned off the heat & let it sit for about 30 minutes before eating it. I like the flavours to settle.
Ingredients I used:
- 2 Onions
- 1/2 of a Fennel Bulb
- 6 Cloves of Garlic
- 1 Sweet Red Pepper
- 1 Red Bell Pepper
- A bit of Ginger
- Canned Tomatoes
- Chicken Stock Bouillon Cubes
- White Kidney Beans
- Lentil Beans
- Himalayan Pink Salt
- Ground Pepper
- Sweet Paprika
- Brown Sugar
- Chili Powder
- Flour & Butter