The Only Soup Recipe You Need This Fall

I have a rule about soup: if it requires more than one pot and thirty minutes, it better be worth it. This one uses one pot and twenty-five minutes, and it is absolutely worth it.

It's a roasted tomato and white bean situation. The kind of thing that sounds simple and tastes like you've been cooking all day. The secret is browning the garlic until it's just past golden — that edge of bitterness is what makes it.

Finish it with a swirl of good olive oil and a torn piece of crusty bread. Eat it standing at the stove if you have to. I won't judge you. I've done it.

This is the recipe I text to friends when they say they don't know how to cook. It's the one that makes people feel capable. That's worth more than any complicated technique.