This soup turned out surprisingly well for such a simple dish. I used
roasted tomatoes that I froze a few weeks ago, but you can use any kind of canned or fresh tomato. I used garbanzo beans that I canned myself, but you can use another type of bean; navy beans or cannellinis would be good choices. I also used short-grain brown rice, but you can use any kind of grain you wish, and you can omit the basil if it's not in season or use any other kind of herb you'd like; tomatoes are forgiving that way. What I'm trying to say is that this soup is open to interpretation.
This is definitely a child-friendly dish, though my kids filled themselves up on beans while I was preparing the soup, enough so that I had to open another can, so they weren't very hungry by the time dinner came around. I served this with a light green salad.
ingredients 2 garlic bulbs, outer layer peeled and sprouting end sliced off to reveal the individual cloves
1 onion, chopped
4 c. roasted tomatoes or other tomatoes (preferably fire-roasted, if you use canned tomatoes)
2 c. vegetable broth or water
2 T. fresh or 1 T. dry thyme
1 T. fresh or 2 t. dry oregano
salt and black pepper to taste
2 c. white beans
1 T. agave nectar or another sweetener
1/4 c. fresh basil, chopped
4 c. cooked brown rice
instructions 1. Preheat the oven to 400F. Drizzle the garlic heads with a bit of olive oil and wrap them loosely in aluminum foil. Place them in a baking dish and roast them for 30 minutes.
2. Heat 2 t. oil in a soup pot and add the onion. Cook until translucent, stirring occasionally.
3. Add the tomatoes, broth, thyme and oregano. Bring to a boil, then reduce heat and simmer for about 15 minutes.
4. Remove the soup to a blender and process until smooth. Return the soup to the pot and stir in the beans. Add the agave nectar and season to taste with salt and black pepper.
5. Remove the individual cloves from the roasted garlic heads and slice.
6. Serve the soup with a scoop of rice in the middle, with a few slices of garlic and a sprinkling of basil.
This soup turned out surprisingly well for such a simple dish. I used roasted tomatoes that I froze a few weeks ago, but you can use any kind of canned or fresh tomato. I used garbanzo beans that I canned myself, but you can use another type of bean; navy beans or cannellinis would be good choices. I also used short-grain brown rice, but you can use any kind of grain you wish, and you can omit the basil if it's not in season or use any other kind of herb you'd like; tomatoes are forgiving that way. What I'm trying to say is that this soup is open to interpretation.
This is definitely a child-friendly dish, though my kids filled themselves up on beans while I was preparing the soup, enough so that I had to open another can, so they weren't very hungry by the time dinner came around. I served this with a light green salad.
ingredients
2 garlic bulbs, outer layer peeled and sprouting end sliced off to reveal the individual cloves
1 onion, chopped
4 c. roasted tomatoes or other tomatoes (preferably fire-roasted, if you use canned tomatoes)
2 c. vegetable broth or water
2 T. fresh or 1 T. dry thyme
1 T. fresh or 2 t. dry oregano
salt and black pepper to taste
2 c. white beans
1 T. agave nectar or another sweetener
1/4 c. fresh basil, chopped
4 c. cooked brown rice
instructions
1. Preheat the oven to 400F. Drizzle the garlic heads with a bit of olive oil and wrap them loosely in aluminum foil. Place them in a baking dish and roast them for 30 minutes.
2. Heat 2 t. oil in a soup pot and add the onion. Cook until translucent, stirring occasionally.
3. Add the tomatoes, broth, thyme and oregano. Bring to a boil, then reduce heat and simmer for about 15 minutes.
4. Remove the soup to a blender and process until smooth. Return the soup to the pot and stir in the beans. Add the agave nectar and season to taste with salt and black pepper.
5. Remove the individual cloves from the roasted garlic heads and slice.
6. Serve the soup with a scoop of rice in the middle, with a few slices of garlic and a sprinkling of basil.