Cooking from Home: Tomato and White Bean Soup

Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes.

This recipe is so simple it only takes about 10 minutes of actual work to throw together!

Ingredients:

• 2 T Extra Virgin Olive Oil
• 1 Medium Onion, Medium Diced
• 2 Carrots, Peeled, Quartered and Sliced
• 3 T Fresh Garlic, Minced
• 2 (14.5 oz) Cans of Stewed Tomatoes
• 1 (14.5 oz) Can of Diced Tomatoes
• 1 (15 oz) Can of Great Northern Beans, Drained and Rinsed
• 15 oz Water
• 2 T Fresh Thyme Leaves

Method:

1. Add the Extra Virgin Olive Oil to a 6 quart sauce pot over medium-high heat. Add the onions and carrots and cook until the onions are translucent, and the carrots have little tooth left to them.
2. Add the garlic and sweat until fragrant, about two minutes.
3. Add both types of tomatoes in their juices, the great northern beans and the water and bring to a boil. Reduce to a simmer and cook for 10 minutes.
4. Add the thyme leaves and cook for an additional 5 minutes.
5. Season with salt and black pepper to taste.