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Tomato and White Bean Soup Recipe

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★★★★★

4.6 from 87 reviews

This hearty and comforting Tomato and White Bean Soup combines tender white beans, fire-roasted tomatoes, and savory vegetables simmered together with fragrant Italian herbs. Enhanced with optional creamy Parmesan and served with fresh herbs and crunchy croutons, it makes a perfect wholesome meal or starter ideal for cozy dinners.

Ingredients

Scale

Vegetables and Aromatics

  • 2 TBS Olive Oil
  • 2 medium Carrots – peeled and small dice (about 1 ¼ cup)
  • 2 Large Shallots – peeled and small dice (about scant ¾ cup)
  • 4 Cloves Garlic – peeled and minced

Herbs and Seasonings

  • 2 tsp Italian Seasoning
  • ½ tsp Dried Thyme leaves
  • 1/8 to ½ tsp Crushed Red Pepper Flakes (to taste)
  • Kosher Salt and Ground Black Pepper (to taste)
  • 1 whole Dry Bay Leaf

Liquids and Broth

  • 4 whole Chicken Bouillon Cubes – dissolved in 4 cups boiling water (or substitute 4 cups Vegetable or Chicken Stock)
  • 1 TBS Tomato Paste

Beans and Tomatoes

  • 2 (14-ounce) cans White Beans – do not drain or rinse (cannellini or great Northern)
  • 1 (14-ounce) can Fire Roasted Diced Tomatoes

Cheese and Optional Additions

  • 1 whole Parmesan Rind (optional but highly recommended)
  • Optional: ¼ cup Heavy Cream (or more, for serving)
  • Optional: ¼ cup Freshly Grated Parmesan Cheese (or more, for serving)
  • Optional Toppings: Croutons, fresh herbs, pesto

Instructions

  1. Sauté Veggies: Heat olive oil in a large heavy sauce pot over medium heat until shimmering. Add diced carrots and sauté, stirring often, for 3 minutes. Lower heat to medium-low, add diced shallots and cook, stirring often, for 2 minutes until softened.
  2. Add Aromatics and Tomato Paste: Stir in minced garlic, Italian seasoning, dried thyme, crushed red pepper flakes, ½ tsp salt, and ¼ tsp pepper. Cook, stirring constantly, for about 1 minute until fragrant. Add tomato paste and continue stirring and cooking for 1-2 minutes until caramelized.
  3. Deglaze Pot: Increase heat to medium and pour in bouillon water or stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  4. Add White Beans and Tomatoes: Add both cans of white beans with their liquid, fire-roasted diced tomatoes, bay leaf, and Parmesan rind if using. Increase heat to high and bring soup to a boil.
  5. Simmer Soup: Once boiling, reduce heat to maintain a gentle simmer. Cover the pot and cook for 10 minutes. Remove cover and stir, then simmer uncovered for another 10 minutes.
  6. Add Cream and Parmesan: Remove and discard bay leaf and Parmesan rind. Stir in heavy cream and freshly grated Parmesan cheese if using. Taste and adjust seasoning with salt, pepper, fresh herbs, a splash of white balsamic or lemon juice for acidity, and additional cream if desired.
  7. Garnish and Serve: Ladle soup into bowls and top with fresh herbs, croutons, a dollop of pesto, and extra grated Parmesan if preferred. Serve with garlic bread, Italian salad, or cooked grains for a full meal experience. Enjoy warm.

Notes

  • Using the Parmesan rind adds a deep, savory flavor to the soup, but it can be omitted if unavailable.
  • Adjust crushed red pepper flakes to control the spiciness.
  • Do not drain or rinse canned white beans to preserve flavor and thickness.
  • For a vegan variation, use vegetable stock and omit the cheese and cream or substitute with plant-based alternatives.
  • Stirring frequently during the sauté helps prevent burning and ensures even cooking.
  • Serve with crusty bread or a fresh Italian salad for a complete meal.

Keywords: Tomato soup, white bean soup, Italian soup, easy soup recipe, healthy soup, vegetarian soup option, comforting soup, one pot soup

Find it online: https://tastygenius.com/tomato-and-white-bean-soup-recipe/