Soup of the Week: Cannellini Tomato (0.55/pp serves 10)

Don't let this soup fool you into thinking it isn't filling. Slightly thick and the simple flavors really satisfy. Again, this recipe shows off the fantastic local produce, that we all took the time to preserve.
Serve with a drizzle of olive oil and some crusty bread.

16 oz of dried cannellini beans, soak over night and drained
1 qt turkey stock (preferably your own made from Sweetgrass backs)
2 c water
2 garlic cloves, peeled and smashed (Russia Corners or The Farm)
1 sprig of rosemary
1 qt whole heirloom tomatoes
s/p


Place the beans in a large stock pot with stock, water, garlic and rosemary. Bring to a boil, then reduce to a simmer, cover and cook for 1 hour, or until beans are tender. Remove rosemary sprig.

Add in heirloom tomatoes. Stir to combine. Using a immersion blender, puree until smooth. (or use a blender and do in batches). Season with salt and pepper to taste, heat through.