Potage de Tomate a la Paysanne is a thick and hearty tomato soup. haricot bean soup, Potage de Tomate a la Paysanne (poh-tahj d’toh-maht ah lah pay-zahn) is almost a meal in itself.
Accompany it with bread, butter and cheese.
3 tablespoons olive oil
2 medium-sized onions, finely chopped
2 garlic cloves, crushed
2 lb. tomatoes, blanched, peeled and quartered
1 bay leaf
1 tablespoon chopped fresh thyme or
1 teaspoon dried thyme
1 teaspoon salt
2 teaspoon black pepper
1 pint chicken stock
1 lb. dried white haricot beans, soaked, cooked and drained
1 tablespoon chopped fresh parsley
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the tomatoes, bay leaf, thyme, salt and pepper and stir well. Reduce the heat to low. Cook, stirring occasionally, for 20 minutes or until the tomato mixture is very thick.
Add the stock. Cover the pan and sim-mer the soup for 15 minutes or until it is quite thick. Add the beans and heat until the beans are heated through.
Remove the pan from the heat. Ladle the soup into a warmed tureen or indi-vidual soup bowls. Sprinkle over the parsley and serve.