2 pounds ripe plum tomatoes [I had just under two pounds. I had bought them for another recipe and forgot I had them, oops]
2 Tablespoons olive oil [Of course I used EVOO]
2 cups roughly chopped onions [I used two green onions so fresh they still had the dirt on them and two fresh leeks. I am beginning to love the flavor of leeks.]
2 cloves garlic, crushed [I used green garlic, it just gave it more of a punch. I crush it and then chop it up more because I personally don’t wish for a huge wade of garlic in my mouth]
3 1/4 cups vegetable stock [I believe I used a whole quart (4 cups) I didn’t want to lose the broth-y-ness of this soup because of my freaky gas stove]
2 tablespoons sun-dried tomato paste
2 teaspoons paprika [I used a smidge less because it can be overpowering]
1 tablespoon cornstarch
15 ounce can cannellini beans, rinsed and drained [I actually used this but I think it was a 14 ounce can, they only make them in one size that is close to what most recipes call for]
2 tablespoons chopped fresh cilantro [My local grocery store has this in a tube you can keep in the fridge, I used it because I don’t cook enough recipe which require it and I could not see spending the kind of money they wanted for the fresh stuff]
salt and pepper [see notes]
French Bread, to serve
1. First peel the tomatoes. Using a sharp knife, make a small cross in each one and place in a bowl. Pour enough boiling water over to cover and leave to stand for 30 to 60 seconds. [This is a super cool way to peel the skins off, they just slip right off and you don’t have to have a huge mess trying to peel tomatoes.]
2. Drain the tomatoes and, when they are cool enough to handle peel off the skins. Quarter them and then cut each piece in half again.
3. Heat the oil in a large saucepan. Add the onions and garlic and cook for 3 minutes or until just beginning to become soft. [Onions, in my experience, take longer then the recommended time to become soft. Use your judgement.]
4. Add the tomatoes to the onions and stir in the stock, tomato paste, and paprika. Season with a little salt and pepper. Bring to a boil and simmer for 10 minutes. [regarding salt and pepper use: I used a PINCH of each. I have measuring spoons I picked up from TJMaxx. See notes]
5. Mix the cornstarch to a past with 2 Tablespoons water. Stir the beans into the soup with cornstarch paste. Cook for 5 minutes longer.
6. Adjust the seasoning and stir in the chopped cilantro just before serving with olive ciabatta bread.
I used salt and pepper in this recipe. I have noticed because I am using fresh ingredients sometimes the soups are bland. I try very hard to make these soups as healthy as possible. As I am working on a healthier lifestyle. There are times, especially when using beans, I find the soups need just a HINT or PINCH of salt to pull the flavor of it forward. I see salt as more of an enhancement not a cover.
This was a super easy recipe and took me very little time to do at all.
Makes 5 or 6 measured cups. There is NOT alot to this soup so if you are feeding more then 3 adults, double it.