Ingredients
- 2tablespoons extra virgin olive oil
- 1 yellow oniondiced (one cup)
- 1can (14.5oz per can) cannellini beansundrained
- 1teaspoon minced garlic
- 1teaspoon thyme
- 2 bay leaves
- 1can (28oz per can) San Marzano style whole peeled tomatoes
- 1 1/2teaspoons salt
- 1/2teaspoon crushed red pepper flakes
- 3cups water (not needed until day of cooking)
Materials
To Freeze and Cook
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Add all ingredients except water to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
- Add to crockpot with water and cook on "low" setting for 4-6 hours.
- Remove bay leaves.
- Use an immersion blender or regular countertop blender to purée for a smooth and creamy texture
To Cook in Instant Pot
- Add to Instant Pot with water.
- Pressure cook 20 minutes.
- Natural release.
- Remove bay leaves.
- Use an immersion blender or regular countertop blender to purée for a smooth and creamy texture.
If you freeze this first, do you allow it to thaw before you put it in the slow cooker or Instapot?
is this creamy b/c of the beans? I love creamy tomato soup so I’m concerned if will be creamy?
Will you taste the beans? Or are they just used to thicken the soup?
No bean taste… just thickens the soup.
Thank you for sharing about the beans thickening soup without the bean taste. :O)
The soup is delicious! However, no number of servings is listed (I got 16 ladles full). If the yield is 8 servings, each would be 104 calories and 8g carbs. To get the 76 calories listed, the yield would have to be 11 servings. To get the 3g carbs listed, the yield would have to be 21 servings! Please update the nutrition information and add the number of servings.