Summer’s not technically over, though the kids are going back to school. The days are turning brisker, though it’s not yet cold. Summer tomatoes are ripe from the garden, but you’re craving something hearty. What to make, what to do? Look no further than Food Network Magazine’s Tuscan Tomato-White Bean Soup (pictured above), ideal for those in-between days in early September.
Featuring a fresh, bright base of juicy seasonal tomatoes, plus the creamy richness of canned white beans, this easy-to-make soup comes together in less than an hour with little hands-on prep. For a subtle punch of bold flavor, sprinkle in red pepper flakes, then let the flavors of the soup marry as the soup simmers before you blend it into a smooth, rich consistency. To round out the bowl, sprinkle a few cheesy croutons on top just before serving; these crispy-crunchy bites can be made quickly in the oven with bread cubes and gooey mozzarella.
Get the Recipe: Tuscan Tomato-White Bean Soup from Food Network Magazine
Editor’s note: Be sure to use vegetable broth instead of chicken broth to maintain a meatless meal.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
