White Bean and Tomato Soup

Although we haven't had much of a winter in most places, soup is still a great comfort food.  Pair this with a grilled cheese panini made with Daiya cheese or, our favorite, Follow Your Heart Vegan Gourmet Cheese (sliced thin).

The White Bean/Tomato Soup can be left chunky or pureed with an immersion blender for a creamy soup.  This recipe comes from 1000 Vegan Recipes cookbook (so many wonderful recipes to choose from!)

If you've done the beans ahead of time, this meal can be ready to eat in about 30 minutes. * See note about beans at the bottom.

Ingredients:
2 Tbsp      olive oil
1 small      onion
28 oz.       crushed tomatoes
4 oz.         green diced chiles, drained (I'm a
                 wimp so I use mild)
3 C.          white beans (cooked/drained or 2 15.5 oz.
                canned beans drained/ rinsed)
2 Tbsp.     creamy peanut butter (organic if possible)
3 C.          vegetable broth
1 Tbsp.     fresh lime juice
salt to taste

Directions:
In a large soup pot, heat oil over medium heat.  Add onion, cover and cook until soft, do not let them brown.  Add tomatoes, chiles and beans.  Simmer, covered, for 15 minutes.  Stir in peanut butter, broth and salt, simmer, uncovered 15 more minutes.  Optional, puree soup to your preference with an immersion blender.  Stir in lime juice, simmer over medium heat, stirring until hot.  Serve.  I doubt there will be leftovers, but if there are, store in an airtight container in refrigerator.

For Panini's:
Using a firm bakery style bread, cut into equal slices.  Brush one side of each slice with olive oil.  Place olive oil side down on panini press.  If using a dressing, spread a little on the bread then add cheese, veggies, whatever you like (slice all thin so it stays together once you close the panini press).  Top it all with the other slice of bread so that the olive oil is on the top.  Close press, gently press down a little.  Should be done in a minute or so.  Remove from press, slice with sharp knife and serve along side the soup.  Yummmmmm!!!


*Preparing your own beans is so much better in taste and in your health (it creates less gas because you soak and cook out the complex sugars that cause much of the uncomfortable gas associated with beans).  Many people are intimidated by cooking their own because of the time issue.  Here are some tips...

1.  Get a large bowl the night before pour a few cups of dried beans into the bowl, fill the bowl to the top with water and allow to soak overnight while you sleep.
2.  The next day, drained the water and rinse thoroughly.
3. Place beans into large pot and fill with water so that the water covers the beans.
4.  Bring beans to a boil, reduce to low/simmer, cover.
5. Set the timer for 1-2 hours (depending on the bean) and go read a book!
6.  Once done, drain and gently rinse beans.  Allow beans to cool completely.
7.  Store beans in separate freezer safe baggies in one cup measurements so you can easily pull what you need depending on your recipes.  Place bags in freezer and you should be stocked up for the next few meals.

If you work and cannot do the beans in the morning, here are some tips for you...

1.  In the morning, prior to leaving the house, get a large bowl and place a few cups of dried beans into bowl, fill to the top with water.  Allow to soak all day while you're at work.

2. Once you get home, or even later that evening, follow steps 2-7 from above.

See, not so bad, seems like a lot of steps but while they soak and cook you are doing other things.  Piece of cake!