This recipe is literally the same as our Tomato and White Bean Soup., plus seafood. If you have leftovers, you just add a defrosted package of Longostino tails from Trader Joe's or your fish monger. It couldn't be easier! Or you can start all over and make the whole thing from scratch. As long as your beans are cooked, you are prepared. (That's a life motto, actually!)

• 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)
• 3 canned 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)
• About 12 oz langostino tails (or cleaned and deveined shrimp), defrosted if frozen (see note above)
• 1 to 2 cups cooked Ayocote Blanco or other white heirloom beans
• Croutons or cubed stale bread (optional)

Serves 2 to 4

1. In a small soup pot, sauté the onion in the olive oil over medium heat for about 5 minutes. Add the garlic, carrots, celery, Herbes de Provence, and a small pinch of salt. Cook, stirring occasionally, until just soft, about 15 minutes. Add the tomatoes and roasted red peppers and cook for an additional 5 minutes. 
2. Add the broths and stir. Cook for 5 minutes and then puree with an immersion blender until smooth and velvety. Check seasoning and add salt if needed. Add the parmesan rind, if using, and continue to cook over medium heat with a lid ajar for about 20 minutes. The soup should reach a gentle simmer. 
3. Add the langostino tails and gently simmer until they are cooked through. Add the beans and cook until warmed through. 
4. Ladle into individual bowls. Drizzle with olive oil and dot with croutons (optional).