Tomato and White Bean Soup For a Stormy Night – Rancho Gordo

Ingredients

• 1/4 white or yellow onion, chopped
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 small carrots, cubed
• 1 celery stalk, cubed
• Salt to taste
• 1 teaspoon Herbes de Provence (we used Burlap & Barrel)
• 14.5-oz can (or half of a 28-oz can) whole peeled tomatoes, roughly chopped
• 2 roasted red peppers, chopped (we used Trader Joe's)
• 1 cup bean broth
• 2 cups chicken or vegetable broth
• 1 parmesan cheese rind (optional)
• 1 to 2 cups cooked Ayocote Blanco or other white heirloom beans
• Croutons or cubed stale bread (optional)