Tomato and White Bean Soup

Tomato and White Bean Soup

Tomato and White Bean Soup is a warm, hearty dish that’s perfect for any occasion. This classic recipe blends the rich flavors of sweet tomatoes with creamy white beans, creating a comforting bowl of goodness. Packed with vegetables and seasoned to perfection, it’s an ideal meal for chilly days or a simple weeknight dinner.

Why Make This Recipe

Making Tomato and White Bean Soup is a great choice for several reasons. First, it is easy to prepare and requires minimal cooking skills, making it accessible for everyone. Second, it is nutritious, offering a good balance of fiber from the beans and vitamins from the vegetables. Third, this soup is versatile – you can enjoy it on its own or paired with bread, salad, or grains. Plus, it’s a budget-friendly meal that can feed a crowd!

How to Make Tomato and White Bean Soup

Ingredients:

• 2 TBS Olive Oil
• 2 medium Carrots – peeled and small diced (about 1 ¼ cup)
• 2 Large Shallots – peeled and small diced (about scant ¾ cup)
• 4 Cloves Garlic – peeled and minced
• 2 tsp Italian Seasoning
• ½ tsp Dried Thyme leaves
• 1/8 to ½ tsp Crushed Red Pepper Flakes – to taste
• 1 TBS Tomato Paste
• 4 whole Chicken Bouillon Cubes – dissolved in 4 cups of boiling water (sub: 4 Cups Vegetable or Chicken Stock)
• 2 (14-ounce) cans White Beans – do not drain or rinse (such as cannellini or great Northern)
• 1 (14-ounce) can Fire Roasted Diced Tomatoes
• 1 whole Dry Bay Leaf
• 1 whole Parmesan Rind – optional but highly recommended
• Kosher Salt and Ground Black Pepper
• Optional ¼ cup Heavy Cream – or more, for serving
• Optional ¼ cup Freshly Grated Parmesan Cheese – or more, for serving
• Optional Toppings: Croutons
• Serving Suggestions: Garlic Bread, Italian Chopped Salad, or Cooked Grains

Directions:

1. Sauté Veggies: Heat the oil in a large heavy sauce pot over medium heat. Once hot and shimmering, add the carrots and sauté, stirring often, for 3 minutes. Lower the heat to medium-low and add the shallots. Cook, stirring often, for 2 minutes, or until the onions are soft.

2. Add Aromatics, Then Tomato Paste: Add the garlic, Italian seasoning, dried thyme, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring constantly, until fragrant, about 1 minute. Then, add the tomato paste and cook, stirring constantly, for 1-2 minutes or until the tomato paste is caramelized.

3. Deglaze with the Bouillon Water or Stock: Increase heat to medium and deglaze the pan with the bouillon water, using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.

4. Add the White Beans, Tomatoes, Bay Leaf, and Rind: Next, add both cans of white beans along with their liquid, fire-roasted tomatoes, bay leaf, and Parmesan rind, if using. Increase the heat to high and bring the soup to a boil.

5. Cook Soup: Once boiling, immediately reduce the heat to maintain a simmer. Then, cover the pot of soup and let it gently simmer for 10 minutes. Next, uncover the soup and give it a good stir. Let the soup continue to simmer, uncovered, for an additional 10 minutes.

6. Add Cream and Parmesan: Next, use tongs to remove and discard the bay leaf and Parmesan cheese rind. Then, stir the heavy cream and grated Parmesan into the soup, if using. Taste the soup and adjust for taste, adding fresh herbs for freshness, white balsamic or lemon juice for acidity, cream for richness, and salt and pepper for overall flavor.

7. Garnish and Serve Soup: Ladle the soup into individual bowls and top with fresh herbs, croutons, a dollop of pesto, and a sprinkle of grated Parmesan if using. Serve with garlic bread, Italian salad, or grains on the side and enjoy!

How to Serve Tomato and White Bean Soup

Serve Tomato and White Bean Soup hot. You can garnish each bowl with fresh herbs, croutons, a drizzle of olive oil, or a sprinkle of grated cheese for added flavor. It pairs wonderfully with garlic bread or a light salad.

How to Store Tomato and White Bean Soup

You can store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove or in the microwave until hot.

Tips to Make Tomato and White Bean Soup

• For extra flavor, add smoked paprika or a splash of balsamic vinegar.
• Use fresh herbs such as basil or parsley to brighten the taste.
• Feel free to add other vegetables like spinach or kale for added nutrition.

Variation

You can easily make this soup vegetarian by using vegetable stock instead of chicken bouillon. Additionally, try adding different beans or roasted vegetables for a unique twist.

FAQs

1. Can I freeze Tomato and White Bean Soup?
   Yes, this soup freezes well. Place it in an airtight container and freeze for up to three months. Thaw in the fridge overnight before reheating.

2. Can I use fresh tomatoes instead of canned?
   Absolutely! Use about 2 pounds of ripe, fresh tomatoes, chopped, and add them in the same step as the canned tomatoes.

3. How can I make this soup spicy?
   To add more heat, increase the amount of crushed red pepper flakes or add a diced jalapeño when sautéing the vegetables.

Enjoy making and sharing this delicious Tomato and White Bean Soup!