Tomato soup … it is not for nothing a classic dish. As old as the paving stones of Rome but still unsurpassed in taste and simplicity. Although we admit that we haven’t eaten it for a long time because we ate it too much when we were kids. On weekdays, on parties, you always got this soup anytime and anywhere. At least during our youth years. It doesn’t detract from the fact that we recently put the ‘for old times sake’ on the table again … and that it felt like seeing an old friend again!
A nice one 😉
What also helps is that we made this soup with fresh (read: linea recta from the garden picked) tomatoes and we added little to no water at all. After all, the tomatoes are juicy enough for a perfectly liquid soup. Of course also tomatoes from the store or (even) from canned are suitable to make this recipe.
For some extra ‘bite’ and filling we also added a portion of spiced white beans. It makes that the soup will ‘fill’ you a little more and thus becomes a perfect lunch dish. In addition, white beans are wiser than meatballs;)
Let it taste you!
Take and store the tomato soup
Store the soup in the fridge for up to 4 days or freeze it in (possibly in portions). Just warm up for lunch and you’re done. As always, you can sprinkle all kinds of extras over or eat. For example, roasted sunflower seeds or roasted chopped walnuts match very well.
Do you use dried white beans, for this recipe you can count for about 75 grams. They double in weight during soaking and cooking. Soak the beans in water one night in advance and boil them in fresh water for 20-25 minutes. Extra tip: let a sheet of nori or another seaweed cook together with the beans. That makes the beans (and legumes in general) more digestible. Do not ask us how … but it really works 🙂