Rustic White Bean and Tomato Soup with Parmesan

This is a delicious and simple soup. Almost all ingredients are cheap, pantry staples.

Serves 4

Ingredients

• 2 tbsp olive oil
  
• 1 medium onion, diced
  
• 2 medium carrots, diced
  
• 3 fat garlic cloves, minced or grated on a microplane
  
• 1 tbsp rosemary leaves, finely chopped
  
• 1 14 oz. can of whole, peeled tomatoes, crushed by hand or with a potato masher, knife, etc.
  
• 1 14 oz. can of cannellini beans
  
• 3 cups chicken broth
  
• 2 bay leaves
  
• 1 tsp fish sauce or soy sauce
  
• 1 cup grated Parmesan cheese
  

• 1 8-9 oz. package of fresh tortellini (optional)

  To make the soup

1. Heat the olive oil over medium-high heat in a medium sauce pan or Dutch oven. When the oil is hot, add onions, carrots, a big pinch of salt, and cook until soft, about 7 minutes.

2. Add garlic and rosemary and cook for about 1 minute.

3. Stir in the tomatoes and simmer until the tomatoes thicken slightly, about 7 minutes.

4. Add the chicken broth, bay leaves, cannellini beans (with their liquid), fish or soy sauce, and a generous grind of black pepper. Taste and correct for salt.

5. Bring the soup to a boil and then adjust the heat to a lazy simmer. Cover the pot with the lid slightly ajar and simmer for 40-45 minutes.

6. Add the tortellini, if using, and cook them for about 7 minutes, until soft and cooked through.

7. Stir in the Parmesan and taste, adding salt and pepper as needed. Serve with crusty bread and a bright salad.

bon appetit