Tuscan Tomato Soup

The addition of cannellini beans adds a rich creaminess, offset by the herbaceous pop of tarragon.

Ingredients

20 ounces fresh tomatoes

1/2 teaspoon salt

1 teaspoon Italian seasoning

2 tablespoons of extra virgin olive oil

2 cans cannellini beans, drained and rinsed

2 cloves of garlic

2 sprigs fresh tarragon

2 cups of chicken stock

Instructions

1. Preheat oven to 400F. Halve tomatoes and season with salt and Italian seasoning. Toss tomatoes with extra virgin olive oil place in a casserole dish. Roast for 30 minutes.

2. Add tomatoes and beans to a pot. Add garlic, tarragon, and chicken stock. Simmer for 30 minutes and cool.

3. Purée in blender until smooth. Add more salt, if needed.

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Tuscan Tomato Soup

Yield: 2

Author: Dink Cuisine

Prep time: 5 MinCook time: 59 MinTotal time: 1 H & 3 M

The addition of cannellini beans adds a rich creaminess, offset by the herbaceous pop of tarragon.

Ingredients

• 20 ounces fresh tomatoes 
• 1/2 teaspoon salt 
• 1 teaspoon Italian seasoning 
• 2 tablespoons of extra virgin olive oil 
• 2 cans cannellini beans, drained and rinsed 
• 2 cloves of garlic 
• 2 sprigs fresh tarragon 
• 2 cups of chicken stock

Instructions

1. Preheat oven to 400F. Halve tomatoes and season with salt and Italian seasoning. Toss tomatoes with extra virgin olive oil place in a casserole dish. Roast for 30 minutes. 
2. Add tomatoes and beans to a pot. Add garlic, tarragon, and chicken stock. Simmer for 30 minutes and cool. 
3. Purée in blender until smooth. Add more salt, if needed.

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