This soup seriously has to be the BEST tomato soup I have every had. Who would have thought that cannellini beans would be a great thickener and therefore, making it healthier than using cream (not that there is anything wrong with that either).
Back to the subject matter at hand though. This soup, hands down, is the best. It’s got a great flavor to it thanks to the red pepper flakes I put in and the rosemary that is in there as well. I also used my immersion blender which really has to be the best invention ever. No taking batches out of the pot to blend them in my blender (I tried that once and got quickly annoyed and then remembered I had the immersion blender). The immersion blender probably left the soup a little more chunky than it would have been if I used a normal blender, but I didn’t mind. The soup also has a good kick to it. It may become my mainstay for tomato soup (I also have a great one I make with pesto – need to cook that again sometime).
I think I am going to start making a batch of something over the weekend – soup, stew, pasta of some kind – for my lunches for the week. I am (normally) at my desk for work during “lunch time” I figure it is a good way of trying out different things and saving some money at the same time. I have done the sandwich thing in the past before and it is all fine and dandy (I’ll still do the sandwich thing – I am not knocking the sandwich thing), but this way, I get to cook and have something home cooked for lunch each day. Which makes me happy.