White Bean and Tomato Soup

As promised, something warm and comforting from the crock pot. Tonight I kind of winged it and threw together this white bean and tomato soup with some things I had lying around that needed used up (although, I still never found a good use for that zucchini, which will promptly be making it's way to the trash...sigh).

Anyway, despite the morning from hell, I found it in me to do some prep work and throw together what turned out to be probably the best bean soup I've ever had. After a week that seems to have gone on forever this was the most comforting meal I could imagine having. And an added bonus, it was simple and required little of my non-existing energy.

Mairin's been asking for some more of Dreena's jumbo croutons, so I humored her and baked some croutons to serve on top of the soup. They were a great addition to the soup accompanied by a small sprinkle of grated Parmigiano-Reggiano.

White Bean and Tomato Soup

8 oz baby carrots, cut lengthwise into quarters

1 small onion, diced

1 medium leek, white part only, sliced

3 cloves garlic, minced

2 bay leaves

2 tsp dried thyme

4 cups cooked white beans

28 oz can diced tomatoes with juice

2 cups vegetable stock

salt and pepper to taste

8 oz frozen spinach

In a medium skillet heat 2 Tbs olive oil over medium high heat. Add carrots, onion, and leek and saute until beginning to soften. Add in garlic, bay leaves, and thyme and saute a minute more. Transfer veggies to slow cooker, add beans, tomatoes and vegetable stock. Stir to combine and salt and pepper to taste. Cover and cook on low 8 hours. During last 5-10 minutes of cooking add in frozen spinach. Remove bay leaves and serve hot, topped with jumbo croutons and a sprinkle of grated Parmesan cheese.

White Bean and Rosemary Soup with Jumbo Croutons

Last night was another new dish from Eat, Drink and Be Vegan. We had the White Bean Soup with Rosemary and Jumbo Croutons. Wow!! This soup is good. Want proof........Mairin ate 2, yes you read that right, 2 bowls. Of course, she's a crouton addict, so the croutons being in the soup helped.

This soup has a very mellow flavor, with each of the ingredients imparting their own subtle flavor. It's a thick and creamy puree, Rob described it as having the texture of gravy. He actually thought it was a bit like biscuits and gravy in a bowl. I don't know, I didn't quite get that feeling, but, to each his own I guess.

This is a very quick dish to prepare as well. I didn't get home until after 7, and we were eating by 8. That included all of the prep of the veggies and everything. We'll definitely be adding this one to our soup rounds.