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Best of the Best Chunky Summer Tomato Soup

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“This recipe comes from the 'Best of the Best 2008' Cook's Illustrated/America's Test Kitchen cookbook. It is a Fat-Controlled Recipe adapted from 'The New Making of a Cook' by Madeleine Kamman. To make this soup faster, you can heat a can of cannellini beans in 3 cups of water seasoned with the bouquet garni, then add the tomatoes. The choice of the cheese is yours; use any of the Gruyere or cheddar type cheeses, Parmigiano-Reggiano, or Pecorino. Prep time includes overnight soaking of the beans.”
READY IN:
1hr 28mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain and sort the soaked beans, then cover them with 4 cups of the water, bring slowly to a boil with the bouquet garni, then add salt & pepper to your taste, and cook until the beans are 3/4 done, 35-40 minutes.
  2. Heat the olive oil in a large saucepan, then add two of the garlic cloves and saute over medium-high heat until beige.
  3. Add the leeks and saute them until wilted.
  4. Add the chunky tomatoes and saute until their juices start running into the pan.
  5. Finally add the cooked beans, their broth, and the remaining water and simmer uncovered, until the mixture tastes good, about another 40 minutes.
  6. Correct the final seasoning. If the soup turns too thick, lighten with boiling salted water or hot broth of your choice.
  7. Just before serving, chop the remaining garlic and parsley together and add to the soup.
  8. Serve with a loaf of crusty bread and pass the grated cheese in a bowl for family and friends to help themselves.

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