Laura and her mother Monica teamed up for this fresh and hearty (if dark) variation on tomato-basil soup.
4 15-ounce cans of cannellini (white) beans
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, minced
10 cups low-sodium chicken broth
1 bay leaf
1 sprig parsley
1 sprig fresh thyme
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/2 pound new potatoes, peeled and diced
1 pound can of Contadina diced tomatoes with the liquid (don’t drain!)
2 medium zucchinis sliced, or a bunch of green beans or spinach
3 tablespoons fresh basil
Make a bouquet garni from the bay leaf, parsley and thyme. I wrap these into a coffee filter with a rubber band or twist tie around it. Sweat the onion and half the garlic in the olive oil until translucent. Add the white beans, water, chicken broth, bouquet garni and diced potatoes and simmer for one hour.
Add remaining garlic, tomatoes, tomato paste and thyme and simmer for 20 minutes. Stir in vegetable and a dash of pepper and simmer for 15 minutes.
Stir in fresh basil and you’re done.