Friday, September 01, 2006

Un-Spicy White Bean and Tomato Soup

I was originally going to make this on Thursday night, but we ended up going out for a not-so-spectacular dinner instead.
I made the soup Friday instead, for 7 people, so I had to stop at the store and get more ingredients. This was pretty simple, and now that I know how to make it, it makes a good weeknight dinner. Though it was a bit light since I originally only portioned half of grilled cheese sandwiches.

White Bean and Tomato Soup
Serves 8

28 ounces vegetable broth, divided
1 tablespoon chili powder
2 teaspoons ground cumin
2 (15-oz) cans great northern beans, drained and rinsed
1 medium poblano chile, seeded and coarsely chopped
1 onion, cut into 1/2-inch-thick wedges
1 pint grape tomatoes
10 ounces small vine tomatoes
1/2 cup chopped fresh cilantro, plus more to garnish
1/4 cup fresh lime juice
5 teaspoons extravirgin olive oil
1/2 teaspoon salt

Combine 2 cups stock, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan.

Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro.

For a meal, I served them with grilled cheddar and provolone cheese and spinach sandwiches that Tiff helped by making. I just failed to make enough.

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