Gigante Bean Tomato Soup
Indulge in a cozy bowl of gigante bean tomato soup, bursting with bold flavors of garlic and ripe tomatoes. The creamy yet hearty beans and a hint of spice make this a satisfying meal that will keep you full for hours.
Ingredients
- 1 can gigante beans
- 2 cans whole peeled san marzano tomatoes
- 1 medium onion (thinly sliced)
- 4 garlic cloves
- 2 tbsp tomato paste
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- parsley (chopped - as needed)
- 2 tbsp white wine
- 5 sprigs of thyme
- ½ tsp red pepper flakes (optional)
- 3 cups chicken stock
- salt (to taste)
- ¼ cup heavy cream
Instructions
- Heat a stock pot or large pot over medium heat and add olive oil, onion, thyme, red pepper flakes, garlic, salt, and a bay leaf. Cook until the onions are translucent.
- Pour in white wine and let it reduce. Add tomato paste and cook until caramelized.
- Add canned tomatoes, chicken stock, and canned beans. Let it cook for 20 minutes.
- Remove the bay leaf and other aromatics. Take about 1 cup of the soup and beans and blend in a blender until smooth and creamy.
- Take off heat and pour the blended mixture back into the pot and stir in heavy cream.
- Ladle the soup into bowls and top with chopped parsley and a drizzle of olive oil. Enjoy!