Leslie also presents specialty soups in homemade bread bowls for an outstanding lunch. Our version is quicker to make and no less fun to serve.
1 tablespoon olive oil
1 tablespoon unsalted butter
1 yellow onion, chopped
2 teaspoons chopped garlic
1⁄4 cup tomato paste
2 15 1⁄2-ounce cans white beans, drained
4 cups low-sodium chicken broth
Salt and freshly ground black pepper
4 small round loaves bread (optional)
2 teaspoons chopped fresh parsley
In a soup pot, heat the oil and butter over medium heat. Add onion; saute for 3 to 5 minutes or until softened. Add the garlic; saute about 1 minute or until fragrant. Stir in the tomato paste. Add white beans and broth; bring to a boil.
Reduce heat and simmer for 20 minutes. Add salt and pepper to taste. Transfer the soup to a blender or food processor; puree until fairly smooth.
If desired, slice the top off each of the loaves and hollow out about 1 1⁄2 cups of bread from each. (Save bread to make croutons or bread crumbs later.) Ladle the soup into the bread bowls and garnish with parsley.
from Recipes from the Road
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