This soup kicks ass

White Bean Soup with Fresh Tomatoes and Basil

2 tsp olive oil
2 cloves garlic, minced
2 c. good stock
1 can (19 oz) white kindney (cannellini) beans
2 fresh plum tomatoes, seeded and chopped
handful basil leaves, shredded
1 tsp salt
dashes cayenne pepper and nutmeg

In a heavy saucepan over medium heat, sautee the garlic in the olive oil to release flavour. Add beans and stock and heat through 3-4 minutes. Remove 1c of stock and puree in a blender or else use a hand blender and puree half the contents. Bring to a boil and add tomatoes and basil, then spices. Heat through and serve.

I don’t think anyone likes soup the way I do. In the past 3 months I’ve made or made up soups in multiple batches that get frozen and used forever, including but not limited to:

Spicy Beet*
Squash-Pear
Sweet Potato Curry
Roasted Vegetable Chowder
Sweet Corn
Chinese Corn and Egg Soup
Spinach-Tarragon (with poached eggs)**
Cabbage soup with apples and thyme
Avocado soup (good cold)
Roasted red pepper (disappointing and uninspired)
Carrot
Pumpkin curry
Lemon-lentil

Notes
* Spicy Beet: I love beets more than anyone else I know. Where else can you find so much flavour and so many nutrients in such a gorgeous vegetable?

**Spinach-Tarragon: I got this recipe from a cookbook called Kitchen of Light: New Scandinavian Cooking which is stunningly beautiful and is all about fish and there are pictures of Scandinavia all over it. I should have been born in Norway.