Tomato & White Bean Soup
3 tbsp olive oil (can use spray olive oil to reduce fat and calories)
1 2/3 cups chopped red onions (I’d never measure this - I’d just chop a large red onion)
1 celery stalk with leaves, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, chopped
4 cups peeled and chopped plum tomatoes (Ha! – I used a can of diced tomatoes)
6 cups chicken broth (again, use your favorite)
2 tbsp tomato paste (I’d probably opt out of this because what do you do with the rest of the paste??)
1 tsp sugar
1 tbsp sweet paprika
1 tbsp butter (I’m sure this could be optional too)
1 tbsp all-purpose flour
1 can cannellini beans
salt and pepper
3 tbsp chopped, fresh, flat-leaf parsley
Heat oil in large pan. Add onions, celery, bell pepper and garlic. Cook over low heat, stirring occasionally, for 5 minutes, until softened.
Increase the heat to medium. Add the tomatoes and cook, stirring occasionally, for 5 minutes more. Pour in the chicken stock. Stir in the tomato paste, sugar and sweet paprika. Season to taste with salt and pepper. Bring to a boil then reduce heat. Simmer for 15 minutes.
Meanwhile, mash together the butter and flour to a paste in a small bowl with a fork. Stir the paste, in small pieces at a time, into the soup. Make sure each piece is fully incorporated before adding the next. (This whole step seems completely skippable to me on several levels.)
Add the beans. Stir well and simmer for another 5 minutes until heated through. Sprinkle with the parsley and serve.