Friday Recipe: Tomato-White Bean Soup

It doesn't really look like this, but I guess I moved as I took the picture and ended up with this image which is kind of fun. This soup is delicious and easy to make. Here's a more realistic picture of what you can expect when you've made it:

(No nice bowl this week, as I packaged it up to take with me for lunch. The soup reheats very well, as most soups do.)

Tomato-White Bean Soup
Serves 4-6

1.5 lbs roma tomatoes, chopped
1.5 tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
2 cups vegetable broth
3 tbsp tomato paste
2 cans white (cannellini/northern beans)
1/2 tsp dill
1 tsp oregano
dash of cayenne pepper
salt
pepper

1. In a medium-sized soup pot, heat olive oil on medium.
2. Add onions and garlic. Saute until starting to turn brown.
3. Add in chopped tomatoes, tomato paste, spices, and broth. Raise to high and let boil.
4. Lower the heat and let the soup simmer for about 10 minutes.
5. Using an immersion blender, blend the soup until relatively smooth (some chunks are fine).
6. Add beans. Mix thoroughly.
7. Eat!


[edited to add tomato paste into the recipe. sorry for the earlier oversight.]