Creamy White Bean Tomato Soup

INGREDIENTS

• 2 Tbsp olive oil
• 1 medium onion, diced
• ½ cup diced celery
• 3 cloves garlic, minced
• 2 (28-ounce cans) diced tomatoes
• 2 (15-ounce cans) white or great northern beans
• ½ tsp sea salt
• 2 Tbsp + ½ tsp paprika
• 2 Tbsp + ½ tsp cumin
• Juice of 1 lime
• Basil to garnish, chopped

PREPARATION

Preheat oven to 450°F.

Rinse & drain one can of beans, set aside. Heat olive oil in a large saucepan over medium heat. Add onion and celery. Cook for ~5 minutes or until onion is translucent and celery is soft.

Add garlic and cook one more minute or until fragrant.

Add tomatoes and second can of beans. Stir in 2 Tbsp each paprika and cumin. Bring to a boil then simmer over low heat for 20 minutes. Season with salt and lime juice.

Meanwhile, dry remaining beans and toss with ½ tsp each paprika and cumin. Roast on a baking sheet at 450° F for 12-15 minutes until crispy. Shake baking sheet a few times to prevent burning or sticking.

Remove soup from heat and allow to cool until safe enough to handle.

Ladle 2 ½ cups of the soup into a standing blender and blend until smooth. Pour soup back into the pot and stir well to mix.

Pour soup into a bowl and garnish with roasted white beans and a few basil leaves per bowl.