tomato-artichoke bisque

29 Mar

is it a bisque? I have no idea, but it sounds good. I made this with the ingredients I had around, so there’s lots of room for improvisation.

Serves 16!

1/4 cup olive oil
2 onions, chopped
1 bunch green onions, whites only, sliced
10 cloves garlic, chopped
1 cup sliced almonds
1 28-oz can crushed tomatoes
1 28-oz can diced tomatoes
1 28-oz can fire roasted tomatoes
1 28-oz sliced stewed tomatoes
1 cup bulk sun-dried tomatoes (not packed in liquid)
12 cups H2O
3 cups cooked white beans
1 bunch beet greens, finely chopped (I used a food processor)
1/2 a 65 oz jar (or equivalent) of marinated artichoke hearts, drained and loosely chopped in a food processor
paprika, pepper and balsalmic vinegar to taste
sliced almonds for garnish

Saute onions in olive oil until translucent. Add green onions, garlic and almonds and saute until you can smell the almonds. Add the tomato products, water and beans. Bring to a boil and then simmer for about 30 minutes. Puree with an immersion blender until smooth. Add the beet greens and simmer for an additional ten minutes. Stir in the artichoke hearts for an additional minute. Season to taste.


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