Description
This creamy tomato bean soup is a hearty, comforting dish made with a flavorful blend of tomato paste, white beans, and fresh vegetables. Enhanced with Italian herbs, onion, garlic, and a touch of cream, it offers a smooth and nourishing meal perfect for lunch or dinner. The soup is versatile, allowing for substitutions like dried beans or extra vegetables, and can be served with crusty bread for a satisfying experience.
Ingredients
Scale
Main Ingredients
- 2 tbsp butter, unsalted
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup tomato paste (170g)
- 1/2 cup dry white wine (125ml), optional
- 4 cups low sodium stock/broth, chicken or vegetable (1 litre)
- 3 cans cannellini or white beans, drained and rinsed (3 x 420g/15oz)
- 1/2 cup parmesan, grated (50g)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 120g baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)
- 3/4 cup heavy cream (185ml), optional
Instructions
- Melt the Butter: In a pot over medium-high heat, melt the butter until fully melted and hot.
- Sauté Vegetables and Herbs: Add garlic, chopped onion, and carrot to the pot. Cook for about 5 minutes until the carrot is soft and the vegetables are aromatic. After 3 minutes, stir in the Italian herb mix to bloom the flavors.
- Cook Tomato Paste: Turn the heat up to high and add the tomato paste. Cook for 2 minutes to remove any raw tomato taste.
- Add White Wine: Pour in the white wine if using, and cook for 3 minutes until the wine smell dissipates and mostly evaporates, leaving the tomato paste flavor.
- Add Beans and Stock: Stir in half a cup of the drained beans, the stock, parmesan, salt, and pepper. Reduce the heat to low, cover, and simmer for 3 minutes, stirring occasionally.
- Puree Soup: Use a stick blender to puree the soup until smooth, or carefully transfer to a blender and puree.
- Simmer with Remaining Beans: Return the pureed soup to the pot and add the remaining beans. Simmer for another 3 minutes to heat through.
- Add Greens and Cream: Stir in the baby spinach until wilted. Then add the cream if using, mixing well. Adjust salt and pepper to taste.
- Serve: Serve hot with crusty bread for dipping and enjoy the creamy tomato bean soup.
Notes
- For a less intense tomato flavor, substitute tomato paste with 800g canned crushed or diced tomatoes or tomato passata. Reduce stock to 3 cups and skip tomato paste. Add tomatoes with stock and 1/4 cup beans, simmer 10 minutes uncovered before pureeing.
- Any white beans like navy, lima, butter beans work well. Other colored beans or lentils can be used but may change soup color.
- If using dried beans, soak for 5–24 hours, drain, boil, then simmer until tender (around 25 minutes to 2 hours depending on bean type).
- You can add extra diced vegetables by cooking them first and adding them back later or stir in quick-wilting greens directly.
- For protein, add cooked bacon, ham, sausage, chicken, or canned tuna/salmon as desired.
- Store soup up to 4 days in the fridge or freeze for longer storage. Reheat gently.
- The soup yields 4–5 generous servings and is filling and nutritious.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 40 mg
