We made one of my favorite soups yesterday, Rustic White Bean Soup. This soup is very filling and great for the vegetarians in the family.
We picked the tomatoes, onions, and basil fresh from our garden. Next year, I'll need to grow the white bean! HaHa!
I cook the tomatoes and onions on the outside grill to give the soup a terrific smoked favor.
This soup recipe comes from Weber's Big Book of Grilling
which is my personal favor book on Grilling. Every grill recipe, I do, from this book turns out fantastic.
Ingredients
1 Large Yellow Onion cut into 1/2 inch slices
8 Large Ripe Plum Tomatoes, cored
1 clove Garlic
2 cans (15 oz each) Cannellini beans
1/2 cup coarsely chopped fresh basil
kosher salt
freshly ground black pepper
2 teaspoons Balsamic Vinegar
Lightly brush the onion slices and tomatoes with olive oil. Grill onions over Direct High heat until lightly charred on both sides, 10 to 12 minutes, turning once through the grill time. Grill tomatoes over direct high heat until the skins are loosened and lightly charred on all sides, 3 to 5 minutes, turning occasionally. Set aside.
Peel and discard the loosened skins from the tomatoes. Roughly chop the tomatoes and onions. In a large saucepan over medium high heat, warm the 2 tablespoons olive oil. Add the garlic and grilled onions and cook for 2 minutes, stirring occasionally. Add the grilled tomatoes, cannellini beans (with liquid), and basil. Season with salt and pepper. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Add the balsamic vinegar, give the soup a final stir, and serve.
We picked the tomatoes, onions, and basil fresh from our garden. Next year, I'll need to grow the white bean! HaHa!
I cook the tomatoes and onions on the outside grill to give the soup a terrific smoked favor.
This soup recipe comes from Weber's Big Book of Grilling
which is my personal favor book on Grilling. Every grill recipe, I do, from this book turns out fantastic.Ingredients
1 Large Yellow Onion cut into 1/2 inch slices
8 Large Ripe Plum Tomatoes, cored
1 clove Garlic
2 cans (15 oz each) Cannellini beans
1/2 cup coarsely chopped fresh basil
kosher salt
freshly ground black pepper
2 teaspoons Balsamic Vinegar
Lightly brush the onion slices and tomatoes with olive oil. Grill onions over Direct High heat until lightly charred on both sides, 10 to 12 minutes, turning once through the grill time. Grill tomatoes over direct high heat until the skins are loosened and lightly charred on all sides, 3 to 5 minutes, turning occasionally. Set aside.
Peel and discard the loosened skins from the tomatoes. Roughly chop the tomatoes and onions. In a large saucepan over medium high heat, warm the 2 tablespoons olive oil. Add the garlic and grilled onions and cook for 2 minutes, stirring occasionally. Add the grilled tomatoes, cannellini beans (with liquid), and basil. Season with salt and pepper. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Add the balsamic vinegar, give the soup a final stir, and serve.
Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
60situpschallenge.blogspot.com
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