This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Beware the hobby that eats."
This soup just tastes like a crisp, cold day. The great tart tomato flavor blends so well with the basil and oregano and the goat cheese adds a touch of creaminess. Serve it like your mom used to, with a grilled cheese sandwich, or pile on the veggies with a side salad.
You can use a traditional blender for soups but a stick blender will make life so much easier for you. Some manufacturers call this an immersion blender because the head of the blender is immersed in whatever you wish to blend. The one caution is to wait for hot recipes, such as soup, to cool a bit before blending.
Place the bottom of the blender against the bottom of the pot or bowl. This actually forms a slight suction and foods will tend to splash less. If I know I am going to use my stick blender, I try to use a pot or bowl with higher sides to reduce any spatter.
This is one of my favorite kitchen tools. The one I have has a lot of attachments, and while the important one is the blender itself, I do use the mini food processor attachment that came with mine almost as much as the blender itself. It is perfect for dressings and spreads, such as pesto, where clean up of a food processor or blender would be a hassle.
Servings = 4 | Serving size =about 2 cups as an entree
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe makes great leftovers.
|2 tsp||olive oil|
|1 large||onion (diced)|
|2 large||ribs celery (diced)|
|2 15 ounce can||no salt added diced tomatoes|
|fresh ground black pepper (to taste)|
|1 Tbsp||dried basil|
|1 tsp||dried oregano|
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|2 ounces||semi-soft goat cheese|
Place the olive oil in a large saucepan over medium-high heat.
Add the onion and cook for another three minutes. Stir frequently.
Add the celery and cook for another three minutes. Stir frequently.
Add the tomatoes, water, salt, pepper, basil and oregano.
Add 1 cup of the white beans.
Stir and reduce heat to medium-low.
Cover and simmer for 60 minutes, stirring occasionally.
Allow to cool slightly, then using an immersion blender, puree the soup until almost smooth.
Return to low heat.
Add the remaining white beans and the goat cheese.
Stir until the cheese is melted. Serve.
Serving size = about 2 cups as an entree
Servings = 4
Amount Per Serving
|Calories 331||Calories from Fat 55|
|% Daily Value|
|Total Fat 5g||10%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 13g||46%|
|Vitamin A 13%||Vitamin C 43%|
|Calcium 27%||Iron 43%|
|Vitamin K 36 mcg||Potassium 1408 mg|
|Magnesium 126 mg|