Double Tomato White Bean Soup

Double Tomato White Bean Soup

Makes: 6 servings

1/4 cup olive oil

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 rib celery, finely chopped

3 garlic cloves, minced

1 can (14 1/2 ounce) fire-roasted (or plain) tomato sauce

1 can (28 ounce) peeled tomatoes with juice

1/2 cup julienned sun-dried tomatoes in oil, drained

1 (15 1/2 ounce) can white beans (great northern or cannellini), drained

4 cups chicken or vegetable stock

1 to 2 teaspoons sugar, or to taste

1 tablespoon balsamic vinegar, or to taste

Salt and freshly ground black pepper

Optional garnish:

Extra sun-dried tomatoes, drained

1/2 cup sour cream

Parmesan or goat cheese

Croutons

1. In a medium soup pot, heat oil over medium heat. Add onion, carrot and celery; cook for 4 to 5 minutes or until the vegetables begin to soften. Add garlic and cook for 1 minute or until slightly softened.

2. Add tomato sauce, tomatoes, sun-dried tomatoes, white beans and stock. Bring to a simmer on medium-high heat.

3. Partially cover pan, reduce heat to medium and cook, stirring occasionally, for 15 minutes or until tomatoes and beans are cooked and all the flavors are well blended. Remove from heat.

4. Blend soup with a hand blender until it is pureed. For a smoother consistency, use a blender. Add sugar and vinegar and salt and pepper to taste; return soup to medium heat and cook for 2 minutes. Taste for seasoning.

5. Ladle soup into soup bowls and garnish with optional sour cream, sun-dried tomatoes, cheese or croutons.

Advance preparation: This may be made through Step 3 up to two days ahead, covered and refrigerated. Reheat and season to taste. If soup has thickened, add more broth until you reach the desired consistency.