In Martha Stewart’s Entertaining, she has this wonderful Tuscan Tomato Soup that I’ve had a craving for recently. Finding a container of raw cut-up veggies in the fridge forgotten for two weeks provided me with some inspiration for a few recipe changes. While the recipe calls for regular canned tomatoes, I’ve also used cherry tomatoes with great success. The taste is a little sweeter.
This soup freezes well, but I haven’t attempted to can it. Since the directions I have for canning vegetable soup specify 60 minutes of processing time in a pressure canner for pints and 75 minutes for quarts, I think freezing is easier and more economical. Especially since this soup makes only a few quarts at a time depending on how many vegetables you include
Tomato, Kale and White Bean Soup
Adapted from Martha Stewart’s Entertaining
Vary the types and amounts of vegetables according to your taste
Red pepper, chopped
Green, pepper chopped
3 – 4 cloves of garlic, chopped
3 quart jars of canned tomatoes or 12 whole tomatoes, diced
4 T. of extra virgin olive oil
4 T. of clarified butter (or use regular unsalted butter)
1 can of white beans, rinsed to remove the salt
Dried kale or chopped kale
Basil, pepper, and salt to taste
Saute the first group of vegetables along with the garlic in olive oil and butter for about 20 minutes until the onion is translucent.
Add the tomatoes, kale, and white beans and simmer for about 30 minutes. Add in seasonings and adjust to taste.
Because I love meeting new people and sharing, this post is linked to:
Monday Mania, Weekend Gourmet Carnival, Traditional Foods Tuesday, Fat Tuesday