We got this recipe for a Tuscan white bean soup from a Weber cookbook, and made it our own. The fire-roasted tomatoes and fresh herbs really make this soup. Our guests always ask for more.

  • 2 x 15 oz. cans Cannelloni beans, including fluid
  • 2 x 15 oz. cans fire-roasted diced tomatoes, including fluid
  • 1 large yellow onion, peeled
  • 3 cloves garlic, minced
  • 1/2 cup fresh basil, roughly chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 leaves fresh sage, chopped
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 1 tablespoon balsamic vinegar
  • Extra basil and rosemary for garnish.

Heat a grill or pan over medium heat.

Cut onion in 1/2 inch slices, leaving the onion intact as much as possible. Brush the onion with some olive oil, then grill over direct medium heat for 10 min, turning once. Or, brown over medium heat in a medium skillet for 10 min, turning once.

Remove onion from grill or skillet, let cool slightly, then roughly chop.

Heat oil in stock pot over medium heat. Add onion and garlic to stock pot and cook for 3-5 min.

Add all ingredients to the stock pot. Bring to a boil, then reduce to a simmer. Cook for 20 min.

Add vinegar the last 3 min of cooking time.

Garnish with some extra diced basil and a sprig of rosemary.

Prep time: 15 min.
Cook time: 45 min.
Serves 6.

Notes

Source: Marc Tabyanan.