Tomato-Pepper Soup with Cannellini Beans

Ruth Bendkowski Ruth Bendkowski
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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.

3h 10
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Parve

Directions

Prepare the Soup

  1. Heat oil in a large pot. Add onions and sauté for five minutes. Add garlic and sauté five more minutes.

  2. Add onion mixture to a food processor with peppers, beans, and tomato paste, and blend until creamy. Transfer back to pot.

  3. Add parsnip, zucchini, celery, and carrots. Season with salt, pepper, and honey.

  4. Add water to just cover vegetables. Cook over low heat for two and a half hours and serve.

Credits

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Photography by Esti Waldman

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