Vegan Italian White Bean Soup

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

October 31, 2017

Ingredients

  • 4 Roma tomatoes, quartered
  • 1 red bell pepper, sliced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon dried mixed Italian herbs
  • 6 ounces canned Italian cannellini beans, drained
  • 1 tablespoon tomato purée
  • A few fresh basil leaves, plus extra for garnish
  • 1 ¼ cup water
  • Salt and pepper to taste

Instructions

Preheat oven to 355°.

Line a baking tray with parchment paper.

Combine tomatoes and peppers in a bowl with olive oil and Italian herbs. Taste and season with salt and pepper as desired. Place vegetables on tray and bake for approximately 30 minutes.

In a blender, purée the beans with the roasted vegetables, tomato purée, a few basil leaves and water until smooth. Transfer to a pot and heat through on the stove top.

Serve topped with julienne cut basil and, if desired, vegan croutons.

 

Ingredients

  • 4 Roma tomatoes, quartered
  • 1 red bell pepper, sliced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon dried mixed Italian herbs
  • 6 ounces canned Italian cannellini beans, drained
  • 1 tablespoon tomato purée
  • A few fresh basil leaves, plus extra for garnish
  • 1 ¼ cup water
  • Salt and pepper to taste
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