Is everyone enjoying Giada’s new cookbook, Giada’s Kitchen-New Italian Favorites? I sure am! I picked it up at the library and so far I am pleased. (I usually don’t buy books until I preview them from the library first, I am cheap.) The photos are fantastic and the recipes look pretty easy and tasty. I love Italian and Giada has some new twists on the classics. I can’t wait to try them all!
We did try the Hearty Tomato Soup this week and boy oh boy I am glad we did. This soup is so comforting and delicious. You start with the basics, onion, carrots, and garlic, but then you add in white beans with the tomatoes! When you puree the soup, the beans keep the soup nice and thick, plus they add some hidden protein. I love it. The rosemary is wonderful as well. All of the flavors are perfect! Giada adds whipping cream and lemon zest to the top but we opted out for this one. I am sure it is amazing, but we try to eat healthy on most days:)
Josh made a grilled cheese to go with his soup. He downed them in no time. He said this is the best tomato soup he has had. So give it a whirl. I am sure it will be a staple in your house this winter. I know it will be in ours!
Hearty Tomato Soup
Adapted from Giada’s Kitchen-New Italian Favorites
2 tablespoons olive oil
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
2 15-ounce cans diced tomatoes, low sodium
3 cups vegetable broth
1 bay leaf
2 teaspoons fresh rosemary, minced
½ teaspoon red pepper flakes
In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. We used our immersion blender and it worked wonders!
Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper to your likings. Serve immediately.
Also, a big thank you to Mikky at My Finds…she recently gave us the Butterfly Award!