Garlicky Tomato Soup with White Beans

Next year, I think we can either freeze fewer tomatoes or I need to make tomato soup more often. Right now I am in the mode of working through what's left in the freezer so I will be ready to start filling it again this summer - and we have quite a lot of tomatoes left! This soup used a fair amount of them, though, and it was definitely a winner that I will be making again. Easy, quick, and satisfying, with lots of flavor. You can thaw frozen tomatoes in the microwave or, if you plan ahead, overnight on the counter.

2-3 Tbsp olive oil
10-12 cloves garlic, minced
1 medium onion, chopped
8-10 cups tomatoes and their liquid (thawed if frozen; canned also ok)
3 veggie bouillon cubes or some veggie stock
1 tsp dried thyme
Salt and pepper to taste
1 cup small uncooked pasta such as shells (optional)
3 cups cooked white beans

Heat the olive oil in a soup pot, then add the garlic an onion. Saute over medium-high heat for 2-3 minutes, then add the tomatoes and their liquid, some stock or bouillon cubes, dried thyme, and salt and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes or so.

Puree the soup with an immersion blender, or do it in batches in a blender or food processor. Return to the pot to the burner and add the pasta and white beans. Cook over medium heat until the pasta is done, 8-10 minutes. Taste and adjust seasonings.

Serves about 6.