We've named this 'Rustic Tomato Soup' because of the addition of cannellini beans. The beans add a texture that makes it not only filling and delicious but, in our opinion, a little rustic as well!
2 tablespoons olive oil
1 cup diced Mayan sweet onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pinch of red pepper flake
1 14-ounce can of cannellini beans
Dry white wine, a splash or two
2 14-ounce cans of diced tomatoes
1 cup prepared Better Than Bouillon No Chicken Base
juice of 1/2 lime
salt and freshly ground black pepper, to taste
fresh spinach or parsley for garnish (optional)
Heat the oil in a medium stockpot. Add the onions and sauté for about 2 minutes until softened and translucent. Add the garlic and sauté for another minute.
Add the cumin, red pepper flakes, and beans. Sauté for 2 to 3 minutes, stirring constantly. Deglaze the pot with a splash or two of wine.
Add the tomatoes, broth, and lime juice and blend in the pot using an immersion blender; if you don't have an immersion blender, carefully transfer the contents to a standard blender. Allow the mixture to cool for a few minutes. Then, blend until smooth; 1 to 2 minutes.
Return to the heat and continue to simmer for 3 to 5 minutes more.
Garnish with fresh spinach or parsley and enjoy!
