Wednesday, November 5, 2008

Soup + Friendship = Heartwarming!

So, my best friend, Michelle...she's afraid of soup. Yeah, you read that right. Soup.

Well, not to eat soup, but of making it. Because I am so not afraid of making soup and have been known to make up my own from time to time, I got her a big ole soup cookbook for her bridal shower, a ladle, and soup crocks (among other gifts) to help her along the way. After all, Michelle is an excellent cook and baker, soup should not be standing in her way to culinary greatness!

At Michelle's wedding - Courtesy Potter Photography

This week we decided to have our first "soup night" - i.e. we just get together, hang out, and make some soup. We used to have "bake nights" at some point where we just got together and baked up some new, fun recipes but for the time being conquering soup fears are much higher on the list than baked goods. I let her choose the recipe and she picked a Tomato & White Bean Soup from

It came out delicious, and, we both agreed, even better reheated the next day! I think our first tryout was a success and at least has seemed to alleviate Michelle's soup fears for now. Next time, we'll try something a little more difficult perhaps! And in the meantime I not only did my friendly duty of helping her cook her first soup, I also introduced her to Smiles french Fries....because, what's better than soup and french fries? Especially "Smiles" fries!

Tomato-and-White-Bean Soup

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (16-ounce) cans cannellini or other white beans, drained
1 (14 1/2-ounce) can fat-free chicken broth
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.

1 comment:

Erik said...

That recipe looks like a keeper!
Nice pics, too :)