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–+ servings

Provincial Tomato and Canellini Bean Bisque

Course: Soup
Cuisine: Italian
Servings: 6 -8 servings
Author: Eva Marie
Print Recipe

Ingredients

  • 1 28 ounce can crushed fire roasted tomatoes
  • 2 cups water
  • 1 15 ounce can Canellini or white kidney beans
  • 2 red peppers roasted, washed, seeded and pureed
  • 1 medium onion chopped (1 heaping cup)
  • 2 x 4 Parmesan rind
  • 2 tablespoons olive oil
  • 1 ½ tablespoon fresh garlic minced (about 4 cloves)
  • 1/2 cup celery diced
  • 1/2 - 3/4 cup cream
  • 2 bay leaves
  • 2 teaspoons fresh oregano chopped fine (1/2 teaspoon dried)
  • 1 teaspoon pepper
  • 1 teaspoon salt

  • optional:
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon sugar
  • pinch of red pepper flakes

Instructions

  • Place the olive oil in a large pot over medium heat.
  • Add the onion, celery and sauté for 5-7 minutes.
  • Add all of the remaining ingredients except for the cream and Cannellini beans.
  • Bring to a boil and then reduce heat until you have a slow simmer.
  • Add the Parmesan rind to soup.
  • Allow to simmer for 20 minutes or more.
  • Remove 3 cups of the soup and place into a blender, or, using a submersion blender, puree until smooth and then return to the pot (be sure not to put the Parmesan rind into the blender).
  • Add beans and cream.
  • Heat through and serve.

Notes

If you like a little kick to your food, add a pinch of red pepper flakes and if you like a hunk of smoke, add a teaspoon of sweet smoked paprika. If the tomatoes you are using are particularly acidic, you may want to add a little sugar to give the soup a more balanced flavor.