Tomato and White Bean Soup With Lots of Garlic
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This soup is one that you can throw together quickly with just a handful of pantry ingredients, like a can of white beans, canned tomatoes and garlic. As I have mentioned before, beans are something we should all get more of, this is a way to do that without even knowing they are there. You could also spice this soup up if you wish with smoked paprika or a chili powder of your liking. This soup is also loaded with vitamins and minerals including vitamin B6, vitamin K, vitamin E, folate, phosphorous, potastium and tons of fiber. This soup is comfort in a bowl.
MAKES: 4 Servings
PREP/COOK TIME: 40 Minutes
INGREDIENTS
10 garlic cloves
¼ cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup Magic Mineral Broth, plus more as needed
1 teaspoon salt
½ teaspoon black pepper
DIRECTIONS
Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
Add the white beans and their liquid, crushed tomatoes, Magic Mineral Broth, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
Using an immersion or regular blender, purée the soup until smooth. Add Magic Mineral Broth to thin as desired. Season to taste with salt and pepper.
