Tomato and white bean soup with saffron and parm
Tomato soup is the ultimate in comfort. Much of the time, I prefer it to chicken noodle soup because of the thick, hearty factor and because I am a mad tomato lover. Plus, you can't dunk a grilled cheese in chicken soup, but life is better when you do so with tomato.
<br />I love the subtle notes of hot pepper, lemon and saffron in my recipe, and after once adding white beans to get my sons to eat more soup, I decided I really loved their inclusion too.
<br />
<br />This is a simple soup, so don't omit or skimp on ingredients. Each plays off the others in magic fashion.
<br />A quick note about the canned tomatoes and salt amount. I usually make this soup using canned tomatoes that I put up over the summer. Because of that, there is a fair amount of salt going into the soup from the outset. Hence my extra addition of just a half-teaspoon. If you buy your canned tomatoes, which is wholly acceptable!!, you might need to add more salt to compensate. Just taste and let your tongue be the guide.
<br />
<br />Please serve this with good bread, toasted, or a grilled cheese so that you can dunk with abandon.
Comments