Description
A warm and comforting white bean tomato soup, perfect for chilly evenings and family gatherings, made with simple, wholesome ingredients.
Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 1 onion, diced
- 1 carrot, diced (optional)
- Salt & pepper, to sprinkle
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried mixed herbs
- 2 cans (15oz each) white beans, rinsed and drained (cannellini recommended)
- 1 can (15oz/400 gr) plum or diced tomatoes
- 3 cups (720 ml) low-sodium vegetable broth
- 1 tsp fine salt
- ½ cup parmesan cheese, grated
- ⅓ cup fresh parsley, chopped
- 1 tablespoon lemon juice, or more to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and carrot along with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
- Add the rinsed white beans, canned tomatoes, broth, salt, and pepper. Bring the mixture to a simmer.
- Cover the pot and let it cook for 20-25 minutes, stirring occasionally.
- Turn off the heat. Finish the soup with lemon juice, grated parmesan cheese, and fresh chopped parsley. Stir until combined, tasting to adjust seasoning as needed.
Notes
For a creamier consistency, consider blending a portion of the soup. Always rinse canned beans to enhance taste and healthiness.
