Tomato and White Bean Soup
- Garlic - 2 cloves, chopped
- Onions, medium - 1, chopped
- Carrots - 8 oz, sliced
- Celery - 2 stalks, sliced
- Sun-dried tomatoes in oil - 8, drained and chopped
- Beans, navy or cannellini (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Stock, any type - 5 cups
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Bay leaves - 2
- Salsa, store-bought - 1/2 cup
- Pasta, any small shape - 6 oz
- Garlic / Onions / Carrots / Celery / Sun-dried tomatoes - Prep as directed. Combine garlic, onions, carrots, and celery. Store sun-dried tomatoes separately. (Can be done up to 5 days ahead)
- Pasta - Cook pasta according to package directions. If prepping ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
- Heat a Dutch oven with oil over medium heat. Add garlic, onions, carrots, and celery with some salt. Saute until vegetables are very tender. Stir in dried thyme and sun-dried tomatoes for 1 minute.
- Add stock, diced tomatoes, beans, and bay leaves. Bring to a simmer. Simmer for 10 minutes to let the flavors develop.
- Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
- Divide cooked pasta between serving bowls. Ladle hot soup over top. Enjoy!
Big hit with the kids!! I ended up using miso instead of salsa1 Helpful
Skipped the salsa, added fresh dill, because that's how my family always makes it. Quick and easy.0 Helpful
We liked it, but not a favorite. Something was off from chicken soup I normally make. Might have been too much onion and I definitely should have sauteed them instead of putting them raw in the crockpot.0 Helpful
Delicious and super fast, easy to make ahead too! All kids loved0 Helpful
Skipped the salsa, put a dash of chili garlic sauce in my individual bowl, so good!0 Helpful
This was really good, and the addition of salsa at the end was great.0 Helpful
I used this recipe as a framework and then added a whole bunch more veggies - giving 4 stars because I think without the added veggies, it might have been a little lackluster, but with the added veggies, it was delicious. I used butter at two steps - first with the oil to saute/brown the chicken and then as called for in the recipe during the veggie saute. I also added leeks and red and green bell pepper to the veggie saute step. I used fresh thyme, rosemary and savory for flavor. I added a can of fire roasted diced tomatoes to the saute after the herbs. I added kale/ zucchini towards the end with the stock and salsa. I plopped the whole chicken breasts back into the soup at the end so that they would shred easier without overcooking.0 Helpful