This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Good intentions are not enough. They've never put an onion in the soup yet."
- Sonya Levien, Screenwriter
Soups that are chunky and full of body are great for a cold weather meal. Filling, warming and so satisfying. The key for this soup is cutting the veggies in a large dice and using larger white beans like the cannellini. Slow simmering softens the beans and veggies and adds to the creamy texture.
I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc
Servings = 4 | Serving size =about 2 cups
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Keeps well for 2-4 days in the refrigerator. Reheat in the microwave for 1 minute loosely covered, stir, then heat another minute.
|2 tsp||olive oil|
|2 large||white onions (large dice)|
|4 large||ribs celery (large dice)|
|2 15 ounce can||no salt added diced tomatoes|
|2 15 ounce can||no salt added cannellini beans (NOT drained and rinsed)|
|1/2 tsp||dried marjoram|
|1 tsp||dried oregano|
|1/2 tsp||dried rosemary|
|fresh ground black pepper (to taste)|
|4 ounces||goat cheese|
Place the olive oil in a medium stock pot or 4 quart sauce pan over medium heat.
Add the onion and celery and cook for about 7 to 8 minutes. Stir frequently.
Add the tomatoes, beans (with liquid), water, marjoram, oregano, rosemary, salt and pepper.
Bring the soup to a simmer and reduce the heat to a slow simmer. Cook for about 45 minutes. Stir occasionally.
Remove the soup from the heat, stir and let cool for about 5 minutes. Add the goat cheese and stir until melted.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 366||Calories from Fat 82|
|% Daily Value|
|Total Fat 8g||14%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 53g||17%|
|Dietary Fiber 13g||45%|
|Vitamin A 13%||Vitamin C 42%|
|Calcium 28%||Iron 42%|
|Vitamin K 26 mcg||Potassium 1374 mg|
|Magnesium 126 mg|