1 tablespoon extra virgin olive oil
1 15 oz. can cannellini beans, rinsed and drained
2 cups canned crushed tomatoes
2-3 cups water
1/4 - 1/3 cup onion, diced
3 cloves garlic, crushed and chopped
1-2 ribs celery, diced
1/2 red bell pepper, diced
1/2 teaspoon dried sage
1/2-1 teaspoon fresh rosemary, chopped
1 teaspoon fresh lemon zest
1 teaspoon sour grape powder*, optional
salt and pepper to taste, optional
I made this soup up one night and was surprised at how well the flavors work together. It's even better the next day!
Saute all ingredients together (except beans, crushed tomatoes, and water) on medium-high heat until onions are translucent, taking care not to let the veggies brown or burn too much.
Add crushed tomatoes and water, turn heat down a bit, and simmer 5-10 minutes.
Put into a blender with the beans and blend to your desired consistency (I like it a bit chunky). Return to heat and warm through.
Serve with a piece of lemon zest for garnish and a nice piece of crusty bread!
* Sour grape powder is an awesome Iranian ingredient, that adds tang and zestiness without salt. You can probably find it in an Iranian or Middle-Eastern supermarket. If you don't use it, you may have to adjust how much salt you add to make up for it.