Hearty Bean and Tomato Soup

Name: Hearty Bean and Tomato Soup
Ingredients: 2¼ cups tomato purée (homemade, or sterile-pack); 6 small cloves garlic, smashed and peeled; Kosher salt; ½ bunch flat-leaf parsley (about 2 ounces), washed and dried; ½ cup loosely packed basil leaves, cut across into ¼-inch strips (about ¼ cup); Freshly ground black pepper; 3 cups green rice beans, blanched (about 1¼ cups raw beans), or small flageolet beans; 4 cups chicken stock (any of the homemade stocks, or sterile-pack); 3 cups green rice beans, blanched (about 1¼ cups raw beans), or small flageolet beans; 3 cups green rice beans, blanched (about 1¼ cups raw beans), or small flageolet beans

Preparation info

Makes 4 Cups ; Serves
4 to 6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This simple soup can be the reward for having cooked beans and parsley purée in the refrigerator. I am not being stingy in my serving suggestions: the soup is rich, and more is not needed for a first course. With a salad, it would be a good main course for two or three.

Ingredients

3 cups green rice beans, blanched (about 1¼ cups raw beans), or small flageolet beans
4

Main course
Soup
Starter
Gluten-free

Method

Combine the beans and stock in a 2-quart pot and boil for 15 minutes over high heat, or until the beans are tender.

Place 2 quarts water and ¼