Rustic White Bean, Grilled Vegetable Soup

1. 1

   Lightly spray or brush the onion slices and tomatoes with olive oil.

2. 2

   Grill the onion over direct, high heat until lightly charred on both sides, 10 to 12 minutes, turning once halfway through grilling time.

3. 3

   Grill the tomatoes over direct, high heat until the skins are loosened and lightly charred on all sides, 3-5 minutes, turning occasionally.

4. 4

   Peel and discard the loosened skins from the tomatoes.

5. 5

   Roughly chop the tomatoes and onions.

6. 6

   In a large saucepan, heat the olive oil over medium high heat.

7. 7

   Add the garlic and grilled onions and saute for 2 minutes, stirring occasionally.

8. 8

   Add the grilled tomatoes, cannellini beans (with liquid), and basil.

9. 9

   Season with salt and pepper to taste.

10. 10

    Bring to a boil, then simmer for 10 minutes, stirring occasionally.

11. 11

    Season again with salt and pepper if needed.

12. 12

    Add the balsamic vinegar, give the soup a final stir, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.