3.10.2010

Product Props: Muir Glen No Salt Added Fire Roasted Canned Diced Tomatoes

Canned tomatoes are a great staple to have in the pantry. They're versatile, easy to use, and have as much nutritional value as fresh tomatoes (sometimes even more so). They lend themselves well to a simple pasta dish or can be dressed up for a hearty sauce. Canned tomatoes are also great for stews and soups!

I'm a big fan of canned tomatoes because of their versatility and convenience. So when my dear friend Jaime G. recommended me to try Muir Glen's canned tomatoes, I dashed to the market to pick up a can. The fire roasted tomatoes with no salt added taste exactly like the description- fiery and sweet without all the work of roasting nor the overpowering of flavor from salt. Needless to say, they had my taste buds at hello.

To test out the amazing Muir Glen tomatoes, I made a white bean and tomato soup in 30 minutes flat (Rachael Ray would be proud). Not only was it scrumptious, it was packed with flavor, fiber, and plant protein! It was satiating without making me feel gross and weighed down after I had a bowl as big as my head. See below for my version of this simple classic!

White Bean & Tomato Soup
[A vegan and vegetarian recipe]
Serves 4 as a soup course or 2 as a main dish.
1 can canned, diced tomatoes [Muir Glen No Salt Added Fire Roasted Tomato]
1 can cannellini (white kidney) beans
Half of a medium-sized onion, roughly chopped
1 clove garlic, roughly chopped
1 tbsp of extra virgin olive oil (EVOO) 
Leaves stripped from 4 sprigs of fresh thyme, or 1-2 teaspoon of dried thyme
2 cups low-sodium vegetable broth
Cracked black pepper and pinch of salt to taste


[+] Rinse and drain cannellini beans (to reduce sodium and the thick liquid it sits in)

[+] In a medium-sized pot, saute onion with 1 tablespoon of EVOO until translucent.
[+] Add in garlic, drained beans, and thyme. Continue to saute to let flavor develop.

[+] Add in canned tomatoes and stir well to mix ingredients thoroughly. 
[+] Add in vegetable broth in 1/2 cup intervals, stir constantly to reach desired consistency. 

[+] Once ingredients are well-incorporated and heated through, blend with a immersion blender until creamy. 

[+]  Alternatively, the mixture can be ladled into a blender to blend if immersion blender isn't available. BE VERY CAREFUL in this step. Liquid is extremely hot. 

[+] Serve with crackers or toasted sliced ciabatta bread. 

3 comments:

Delwin Leung said...

One of the best soup I'd ever had.

Anonymous said...

My mouth is watering just looking at the soup!
~Jme

Elizabeth Lee said...

Thanks! Blending beans into a soup makes it super creamy without all the heavy cream or butter. Super delicious sans saturated fat (and guilt)!

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