We call this our Rustic Tomato Soup because of the cannellini beans. They add a texture to this soup that not only makes it more filling and delicious, but adds a bit of rustic flare to it as well! It's perfect for those chilly fall and winter days.
2 Tbsp. olive oil
1 cup diced Mayan sweet onion
2 cloves garlic, minced
1 tsp. ground cumin
1 pinch red pepper flakes
1 14-ounce can cannellini beans
Dry white wine, splash or two
2 14-ounce cans diced tomatoes
1 cup Not-Chick'n or vegetable broth
Juice of 1/2 lime
salt and freshly ground black pepper, to taste
parsley for garnish
Heat the oil in a medium stockpot. Add the onions and sauté for about 2 minutes, until softened and translucent. Add the garlic and sauté for another minute.
Add the cumin, red pepper flakes, and beans and sauté for 2 to 3 minutes stirring constantly. Deglaze the pot with a splash or two of wine.
Add the tomatoes, broth and lime juice and blend in the pot using an immersion blender. If you don't have an immersion blender, carefully transfer the contents to a standard blender. Allow the mixture to cool for a few minutes. Blend until smooth; 1 to 2 minutes. Return to the heat and continue to simmer for 3 to 5 minutes more.
Garnish with parsley and enjoy!
Serves 2 - 4