Italian-style Tomato and Rosemary Soup
Easy to make and impossible to resist...isn't that what makes a great soup? This one will be one of your favorites too!
1/2 medium onion, peeled and chopped
2 cloves garlic
1 can Italian-style diced tomatoes
1 cup chicken stock or broth
1 teaspoon oregano
1 sprig fresh rosemary
1 can white or red beans, rinsed and drained
salt and pepper as needed
sour cream for topping
Peel and chop half an onion and the garlic and fry slowly in some olive oil.
Continue to cook slowly until the onion is translucent - ten minutes or so.
Pour in a can of tomatoes, the chicken stock, oregano and the rosemary.
Bring to a gentle boil then remove the rosemary.
Add the beans and check to add salt and/or pepper if neccesary and reheat.
Ladle into a bowl and top with the sour cream.
Makes 2 generous servings.
Recipe by Jennifer.
Jennifer had to make this 3 times to get her own bowl...she's thinking of making a larger batch next time to avoid the clammor and spend less time cooking and more time eating. Serve with Garlic Toast.