Hi there! I’m Susannah from Feast + West, my blog where I write about food, drinks, travel and design. I’m thrilled to be joining Pretty Providence to share some of my favorite recipes.
Today we’ll start with a lovely spring soup. I recently planted my herb garden for the season, and it is such a pleasure to run outside and grab fistfuls of fragrant greens to cook with. But before the summer veggies fully start sprouting, I have a bunch of canned foods I bought this winter that I need to use up. A vegetarian soup is the perfect solution.
Enter this Tuscan White Bean and Tomato Soup. It has all the tastes of Italy — Tuscany, to be precise. Plump red tomatoes, creamy white beans, fresh thyme, rich olive oil and a hint of garlic and onions all come together for a smooth springtime soup.
This is the kind of soup you want to eat piping hot on one of those chilly spring days. It will have you dreaming of vacations in Italy, watching the sunset overlooking an olive grove. Okay, so maybe it’s just your backyard herb garden, but we can dream, right?
And the best part? You can have your Tuscan White Bean and Tomato Soup ready in under 30 minutes and with many items you already have in your pantry, refrigerator and herb garden, of course. How’s that for frugal home-cooking?