As I learned last pregnancy when I’m feeling a little low I crave my mama’s cooking. Comfort food to me is food from my childhood. Which was often a mix of traditional Italian recipes and classic American fare. I feel fortunate to still have my mother living but sad that more than 3,000 miles keeps us apart. I fondly remember my mother cooking up a variety of soups and as she did with most meals, “she made enough to feed an army” as my father would say.
My twin sister gave birth yesterday to her third child, making me a proud auntie of six. I tell you this not only because I am grateful and in awe of my sister and her family, but secretly I am thinking of how lucky she is to have my parents in her home, not just to help watch her other two kids but for them to cook for her. Having my mother in my kitchen would be a dream come true, I hope to make it happen one day. I must mention (just in case he’s reading this and because it’s true) my father can make a memorable calzone amongst other recipes. Love you Dad!
Naturally, this soup recipe is reminiscent of the good old days when my mama cooked for me and my sisters. Despite the fact that I’m growing a baby my main motivation to whip this up was for Nova since he’s been home sick with conjunctivitis and a cold. Plus my neighbors’ kid is sick, and my midwife was due to come over for a visit. Soup is always a great idea for sharing and spreading comfort and nourishment.
I can’t help but wonder if Nova and baby number two will find mamas’ home cooking to be comfort food as they grow older? I’m equally excited to learn which recipes if any, they are going to want me to make over and over again as the years go by.
It’s my hope that this White Bean and Tomato Basil Soup warms and nourishes you like it has my family and friends! Make a big pot and let me know who you share a bowl with?
Love Fed & Grateful,
White Bean and Tomato Basil Soup
3 tbsp extra virgin olive oil
1 tsp sea salt
2 tbsp fresh garlic (minced)
3/4 cup carrots (diced)
3/4 cup onion (diced)
3/4 celery (diced)
2 tsp fresh ground black pepper
3 (14.5) oz cans great northern beans
8 cups veggie broth
1/3 cup basil (chopped)
2 bay leaves
2 (14.5) oz cans diced tomatoes no salt
- Place a pot over medium-high heat and add the oil and sea salt.
- Next, add garlic and cook until lightly browned.
- Add the carrots, celery and onion mix and cook for three minutes until tender.
- Sprinkle in the black pepper and mix in the white beans. Stir and let cook for one minute.
- Pour in veggie broth and add the basil and bay leaves.
- Add the tomatoes and let simmer on low for 15 minutes.
- Season with salt and pepper if desired and serve.