Tomato and White Bean Soup

Spices enhance the flavor of the tomatoes. Jennifer McGruther

Creamy and bright with robust tomatoes, hearty beans, and just the right amount of fennel, chile, and smoked paprika, this soup is delicious and a breeze to make.

Serves about 6

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 6 cloves garlic, chopped
• 1 medium fennel bulb, cored and chopped
• 3 medium carrots, chopped
• 4 ribs celery, chopped
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 2 teaspoons fine sea salt
• 1 (18.3-ounce jar) whole peeled tomatoes
• 4 cups chicken broth
• 3 cups cooked cannellini beans

Swirl the olive oil in a Dutch oven set over medium heat. When you feel the heat emanating off the pan, dump in the onion, garlic, fennel, carrots, and celery. Sprinkle them with the crushed red pepper flakes, smoked paprika, and salt. Let the vegetables cook in the hot oil, stirring occasionally, until they soften and release their aroma, about 8 minutes.

Pour in the tomatoes and broth, and bring the contents of the pot up to a boil over medium-high heat. Immediately lower the heat to medium-low and stir in the beans. Simmer for about 15 minutes, until the vegetables are tender and the beans are warmed through.

Turn off the heat, adjust seasoning with sea salt, and purée until smooth. Ladle into soup bowls to serve right away, or transfer to the refrigerator, where the soup will keep for up to 5 days.