Total
20 minutes
Yield
Serves 6 (serving size: about 1 1/2 cups soup and 1/4 cup bean mixture)
Photo: Victor Protasio; Styling: Paige Hicks

How to Make It

Step 1

Heat 3 tablespoons oil and garlic in a skillet over medium for 4 minutes or until garlic is golden. Add red pepper and beans; toss.

Step 2

Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add onion, carrot, and thyme; cook 3 minutes. Stir in tomato paste. Stir in stock, salt, tomatoes, and bread. Bring to a boil; cook 5 minutes.

Step 3

Discard thyme sprigs. Place tomato mixture in a blender; process until smooth. Divide soup among 4 bowls; top with beans.

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