Kids Cuisine

Soup season is well under way in our household. You will likely find soup on our dinner table at least twice a week this time of year. Steaming hot bowls of soup are so comforting and warming during these months of frigid temperatures and early sunsets. My children have not always been soup eaters, and it will often take a bit of coaxing to entice them to even try a strange new soup. Eventually they give in, though, and sometimes are surprised to find that they enjoy what has been ladled into their bowl. Every time we have soup, at least one of my children mentions that we should have tomato soup again.

Somewhere along the way they fell in love with canned tomato soup served up with a grilled cheese sandwich. I became determined that I was going to find a homemade version of tomato soup that they enjoyed just as much. I began my search with Cooking Light magazine, and quickly found a soup that I thought was worth giving a try. The Tomato and White Bean soup seemed simple enough, with light flavors and that hearty tomato goodness that my children love. At first, I thought about leaving the beans out completely for them, but after reflecting on it further, if I could get them to enjoy this tomato soup I could take it even further and get them to enjoy beans!

I shouldn’t have been surprised when they took to this soup with gusto, happily gulping down bite after bite. While my son left most of his beans behind, my daughter ate them along with everything else, and I consider that excellent progress. I did get a complaint or two that this wasn’t the same as “the usual” tomato soup, so I have a thought to give the soup a run-through with my immersion blender. I can easily see the beans and vegetable chunks pureeing nicely into a silken smooth tomato soup. Another winner in our home, this soup will also freeze very nicely for a quick weeknight dinner later on.

Tomato-and-White Bean Soup
Recipe from Cooking Light Magazine, October 1997
Serving Size : 4

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves — crushed
2 cans no-salt-added whole tomatoes — (14.5-ounce) undrained and chopped
2 cans white beans — (16-ounce) drained
1 can fat-free chicken broth — (14 1/2-ounce)
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.