This recipe came about in the name of shalom bayis. My husband prefers soups that are smooth and pureed, while I like chunky soups with pieces of vegetables that I can actually discern. So, for years (and I’ve been married over 10 years now), I’ve been making two soups on soup nights. Then, I came up with this solution, which makes us both happy.
Tomato-Pepper Soup with Cannellini Beans
Recipe By Ruth Bendkowski
- Cooking and Prep: 3 h
- Serves: 10
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No Allergens
Ingredients (14)
Main ingredients
Start Cooking
Prepare the Soup
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Heat oil in a large pot. Add onions and sauté for five minutes. Add garlic and sauté five more minutes.
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Add onion mixture to a food processor with peppers, beans, and tomato paste, and blend until creamy. Transfer back to pot.
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Add parsnip, zucchini, celery, and carrots. Season with salt, pepper, and honey.
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Add water to just cover vegetables. Cook over low heat for two and a half hours and serve.
Credits
Photography by Esti Waldman
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