Brothy Tomato And Bean Soup

• For the tomato sauce
• 1 14.5 ounce can plum tomatoes, crushed
• 3 tablespoons butter
• 1/2 cup roughly chopped onion
• 1 garlic clove, halved
• 1 cup water
• 1/4 teaspoon salt
• For the soup
• 1/2 pound Great Northern beans which have been soaked overnight and then cooked for about 45 minutes until done.
• 1 cup of the bean broth, reserved from the cooked beans
• 4 1/2 cups chicken broth
• The tomato sauce
• 1 large sprig fresh thyme
• Salt and pepper to taste

1. Place all ingredients in a medium sauce pan and simmer for 20 to 30 minutes until thick. Set aside.
2. Place the chicken broth and thyme sprig in a medium soup pot and simmer for about 8 minutes.
3. Meanwhile place the tomato sauce(including the onion and garlic), 1/2 cup bean broth and 1/2 cup of cooked beans in a bowl or blender and blend until smooth. If using a bowl, blend with an immersion blender.
4. Remove the thyme sprig from the broth, add the tomato mixture, the remaining bean broth and the beans. Simmer for another few minutes and season to taste with salt and pepper.

tomato sauce, tomatoes, butter, onion, garlic, water, salt, soup, been soaked overnight, bean broth, chicken broth, tomato sauce, thyme, salt

Taken from food52.com/recipes/15064-brothy-tomato-and-bean-soup (may not work)