Hidden White Bean Tomato Soup

Sweatah Weatha requires more than just one good soup. I came across this recipe from PlantYou on IG and knew I had to give it a try in the Delaney Test Kitchen. And I am so glad that I did.

Not only is it so simple, but the hidden white beans pack this full of protein, too. If you decide to make this on the same weekend as my favorite Roasted Butternut Squash Soup recipe, then you can maximize the entire container of Vegetable Broth before it expires.

All you need now is a great book to cuddle up with, too. Enjoy!


Hidden White Bean Tomato Soup 
INGREDIENTS:

• 4 vine ripened tomatoes cut in half
• 1 ½ cup cherry tomatoes
• 2 heads garlic tops sliced off
• 1 red onion sliced in half
• 1 red bell pepper sliced in half and cored
• 2 tbsp olive oil 
• 1 ½ cups white kidney beans canned, drained & rinsed
• 1 tbsp dried parsley
• 2 cups vegetable broth
• 1 tbsp nutritional yeast
• salt and pepper to taste
• ½ cup fresh basil
• 
  

PREPARATION:
Step1:
Preheat the oven to 375F.

Step 2:
On a sheet pan, add the tomatoes, garlic, bell pepper, onion and cherry tomatoes. Drizzle with olive oil, salt and pepper.

Step 3:
Place in the oven to 45 minutes, until the vegetables have softened.

Step 4:
Remove from oven and allow to cool slightly. When safe to handle, transfer the vegetables to a high speed blender, squeezing out the garlic cloves and discarding of the skin.

Step 5:
Add the vegetable broth, nutritional yeast, and white kidney beans to the blender, and combine until completely smooth.

Step 6:
Transfer to a pot, heat, and adjust salt as needed. Enjoy immediately with fresh basil and bread as desired. Store in a sealed container in the fridge for up to four days.

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