Silky tomato–white bean soup

Tomato acid already on the spoon — keep the pour modest or skip it.

A modest Chianti, or nothing at all next to grilled cheese.

Refrigerate 4 days or freeze 2 months. Loosen with water or broth; do not boil hard once blended.

• Whole peeled tomatoes1.8 lb
• Cannellini beans1 can
• Vegetable broth2 cups
• Onion1 ea
• Tomato paste2 tbsp
• Garlic2 clove
• Dried oregano0.5 tbsp
• Red wine vinegar0.5 tbsp
• Red pepper flakes0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

About 30 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for silky tomato–white bean soup, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Can be completed up to 2 days ahead. One batch takes about 2 fridge shelf-thirds while it waits.
4. Stovetop occupancy is about 30 minutes at this scale. Bring to a simmer, finish, hold covered.
5. Holds about 60 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: A modest Chianti, or nothing at all next to grilled cheese.
7. Leftover route: Refrigerate 4 days or freeze 2 months. Loosen with water or broth; do not boil hard once blended.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.