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Rustic White Bean Soup

 Rustic White Bean Soup
Grilling the tomatoes and onion bestows the broth with a unique smoky flavor. This hearty soup is great in the fall.—Johnna Johnson, Scottsdale, Arizona
8 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

  • 8 large plum tomatoes, cored
  • 1 large onion, cut into 1/2-inch rings
  • 1/4 cup olive oil, divided
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 cups water
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 2-1/4 teaspoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Using long-handled tongs, moisten a paper towel in cooking oil and
  • lightly coat the grill rack. Brush tomatoes and onion rings with 2
  • tablespoons olive oil. Grill tomatoes over medium heat for 8-10
  • minutes or until skins blister, turning frequently; set aside to
  • cool.
  • Meanwhile, grill onion rings over medium heat for 8-12 minutes or
  • until charred, turning frequently.
  • Peel off and discard charred skin from tomatoes; coarsely chop
  • tomatoes and onion.
  • In a large saucepan, saute garlic in remaining oil for 1 minute. Stir
  • in the tomatoes, onion, beans, water and basil. Bring to a boil.

2 of 2

Rustic White Bean Soup (continued)

Directions (continued)

  • Reduce heat; simmer, uncovered, for 10 minutes, stirring
  • occasionally. Stir in the vinegar, salt and pepper. Yield: 8
  • servings (2 quarts).
Nutritional Facts: 1 cup equals 176 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 362 mg sodium, 22 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.