Two-Bean Soup with Sundried Tomatoes

As I hinted in my previous post, Monday marked the occasion of my Birthday, complete with a Birthday Giveaway for my wonderful readers! Please do continue to enter the guessing game birthday giveaway,for which entries continue until Friday!

(Birthday Flowers from Zach... I'm such a lucky girl... :-)

While having a Birthday on a Monday may at first glance seem Less Than Ideal, I learned this year that Monday is in reality the grandest day of the week on which to have a Birthday, because the practicality of going to work on Monday transitions most of the festivities to the entire weekend! This year, Zach surprised me with tickets to a performance of Shakespeare's King Lear, which was in itself a truly incredible birthday present!

We also continued our tradition of IHOP coffee on my Birthday, a simple pleasure I have yet to outgrow...

and Zach surprised me with the perfect combination of Shakespeare, coffee, and romance - my idea of the ideal Birthday celebration indeed!

As for culinary Birthday festivities... Zach, who is the kindest, most wonderful fiance ever, gave me The Greatest Birthday Present in the History of Birthdays (at least in my humble opinion :-) - an Immersion Blender!!!

Naturally, I couldn't wait to give this gloriously fun kitchen tool a test drive... Hence, two-bean soup with sundried tomatoes! Smokey, creamy, earthy, cozy - the perfect Birthday soup!

Two-Bean Soup with Sundried Tomatoes



2 T olive oil

1 large onion, chopped
3 cloves garlic, minced

2 1/2 cups vegetable broth
1/3 cup oil-packed sundried tomatoes, drained and minced

2 (14.5 oz) cans black beans, drained
2 (14.5 oz0 cans cannellini beans, drained

2 T minced chives



~ In a large soup pot over medium heat, saute the onion and garlic in the olive oil until the onions are limp and translucent.

~ Stir in the broth, scraping the bottom of the pan with a wooden spoon to deglaze any brown bits.
~ Stir in the sundried tomatoes, black beans, and cannellini beans. Bring the soup to a boil, then reduce the heat and simmer until the beans are tender and you're ready to serve the soup.

~ Using an immersion blender or food processor, puree the soup until smooth.
~ Serve warm, garnished with minced chives!

On the blog this time last year... American Coleslaw Goes Raw!