In all honesty, this is probably better if you simmer it longer. Or wait a day and eat it. Or soak good quality dried beans overnight and use them instead. And make your own stock.
But, like I said, it is really cold outside. My husband is leaving on a week-long business trip to SF.* And I felt compelled to send him on his way with a warm home-cooked meal in his belly. The upside - I have leftovers to feast on while he's away. I poked around in the fridge and the pantry and came up with this:
Tomato White Bean Soup with Fresh Rosemary and Lemon Oil
1 TBS olive oil
1/2 cup chopped onion (red or white)
2 celery stalks, chopped
2 gloves of garlic, crushed
1 15 oz can white kidney beans and liquid
1 28 oz can diced stewed tomatoes
3 cups water, vegetable stock or chicken stock
1 3" sprig rosemary
1 bay leaf
salt and pepper to taste
Lemon infused olive oil or good quality olive oil and a splash of fresh lemon juice
- Heat oil over high heat in a heavy bottomed pot.
- Once it is shimmering add in the onion and celery and saute until the onion starts to become translucent.
- At this point add in the garlic, give it a go around in the heated oil but don't allow it to brown.
- Add in the beans, tomatoes, stock and herbs, season with salt and pepper and bring to a boil.
- Cover and reduce to a simmer. Simmer for 45 minutes - longer is fine, too.
- Remove bay leaf and rosemary and puree soup (I use an immersion blender. You can use a standard blender but be careful - the soup will be very hot - be sure to leave the top slightly ajar). Add in additional water or stock if you feel the soup is too thick.
- Adjust seasoning if desired.
* Poor guy will really be suffering at the St. Regis with a personal butler.