Los Angeles had a bit of rain this weekend. I loved it. This soup was perfect for a rainy weekend.
3 cans of white kidney beans (cannelli beans) -- drained and rinsed
1 large onion -- chopped
2 cloves garlic -- minsed
1 can diced tomatoes -- drained
2 cups water
1 Tbsp oil
1 Tbsp cumin seeds
1 Tbsp ground cumin
1/2 tsp cayenne pepper
salt and pepper
Heat oil in a pot. Add 3/4 of the onion and all of the garlic. Stir until onions just start to become soft. Add all of the spices and stir until fragrant. Add tomatoes and water and bring to boil. Add two cans of beans and simmer for a couple of minutes. Using an immersion blender, blend mixture to preferred smoothness. I blending until there were still chunks of tomatoes, but the beans were perfectly smooth. Put back on heat and add salt, pepper, and remaining can of whole beans. Bring to a boil and simmer for 15 minutes. Once the stew is done cooking, add the remaining 1/4 of the chopped onion. I like the slight crunch in the stew.
I served this with homemade croutons on top. Very hearty, very nutritious, and very easy.