When autumn runs around, I slowly start to store my pantry with a variety of dosing soups – one of my favorite food with quick comfort. After a long day, a warm bowl of doses soup and roasted bread ensures the perfect fast, nutritious meal.
Of all souzen options in doses, Tomate is one of my top picks. It is nostalgic, has the perfect balance between sweetness and acid and works well like an side dish or the star of the meal.
While tomato soup in doses is quite perfect for yourself, I can become creative after all the years in which it has enjoyed. One of my most delicious additions are beans in canned food – especially white beans such as cannellini or naval beans. Now I have never heated tomato soup in doses without this upgrade.
Why I love this upgrade of tomato soups in doses
When it comes to tomato soup, my only complaint is that I don’t always feel very full afterwards, since most brands are usually only tomatoes and spices with a few other ingredients.
Here my hack was born to add white beans to mix. White beans not only preserve high in protein and fiber – Majorly contributes to the satisfaction and abundance of the court – but so much taste and texture. They bring a creamy bite into the soup, along with a perfectly nutty, butter -like taste, which leads to a much more interesting experience.
It is an additional bonus that the white beans in doses are inexpensive and often already sit in my pantry and have often forgotten and collect spinning weaving on the back of the cabinet.
I just empty my can beans and add it to my tomato soup, while heating in a saucepan over medium heat. As soon as the beans and the soup are heated through, I am ready to serve!
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Tips for adding beans to your soup
- Rinse out the beans: Most doses (or boxed) are available in a thick, salty, sometimes slimy liquid in order to increase the durability and keep the freshness. I load and rinse the beans before I add them to my soup. This prevents salt from dividing into the soup and the consistency of the tomato base with which I start to maintain.
- Heat carefully: Keep an eye on your bean -enriched tomato soup while heating up on the stove. Stir too much and the beans can collapse and leave them a mushy end result. Stir too little and you can stick and burn on the bottom of the pot.
- Choose a high -quality brand: And finally the brand is important – both for the tomato soup and the beans in cans. My favorite brands of tomato soups are Rao’s and Pacific Foods (Jared or Boxed), while Eden Foods and S&W are my selection for white beans.
- An additional upgrade: If you don’t want to stop on white beans, hearty leafy vegetables also merge beautifully into this improved tomato soup. Thin cut kale, spinach and Swiss chard are some of my favorites. Add them together with the beans and leave them in the roll when the soup heats up.
