Tomato White Bean Soup with Ginger
Velvety tomato soup with added protein and creaminess from white beans and olive oil blended with the right hit of fresh ginger blended in to keep it interesting.
Rated 5.0 stars by 1 users
Ingredients:
-
Extra Virgin Olive Oil, 4 Tbsp.
-
San Marzano Canned Tomatoes, 2 cups
-
Water, 2 cups
-
Fresh Ginger, peeled, rough chop, 1.5 Tbsp.
-
Māla Girl Soulful Classic, 4 Tbsp.
-
Northern White Beans, drained and rinsed, 1 ¼ cup
Preparation Method:
Heat medium size sauce pot over medium heat.
Add extra virgin olive oil and tomatoes. Fry for 1 minute.
Add in remaining ingredients and bring to a simmer.
Simmer for 1-2 minutes and remove from heat.
Using an immersion blender, blend until completely smooth and emulsified (or place in a blender with lid on) start with speed on low, being careful with hot liquid.
Pour into bowls to serve.
Garnish options are endless here. Drizzle with an extra touch of extra virgin olive oil, or try sesame, macadamia or walnut oil.
Toppings could include fresh micro herbs, cheese crisp, green salad, crema and toasted pepitas for crunch, over rice, etc.
Alternative Flavor Options:
