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White Bean Tomato Soup

A cozy, protein-packed White Bean Tomato Soup, perfect for chilly evenings. Packed with flavor and easy to make, this soup is a warm hug in a bowl.

Ingredients

Scale
  • 1 ½ tablespoon 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
  • 1 can (15oz) 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

  1. Prep Your Ingredients: Start by washing and chopping your vegetables. Dice that onion and carrot, and mince your garlic.
  2. Heat the Oil: In a large pot, heat the olive oil over medium heat.
  3. Sauté the Aromatics: Toss the diced onion (and carrot, if using) into the pot. Sauté for about 5–7 minutes until the onions are translucent.
  4. Add the Garlic: Once your onions are soft and fragrant, add the minced garlic. Cook for another 1-2 minutes.
  5. Incorporate Tomato Paste and Herbs: Stir in the tomato paste and dried mixed herbs. Let it cook for about 2 minutes.
  6. Add the Tomatoes and Beans: Pour in the canned tomatoes and their juices, followed by the rinsed white beans. Stir everything together.
  7. Pour in the Broth: Add your vegetable broth and fine salt. Bring the soup to a gentle simmer.
  8. Simmer: Let the soup simmer for about 20 minutes.
  9. Finishing Touches: After simmering, remove the pot from heat. Stir in the grated parmesan cheese until it melts.
  10. Taste and Adjust: Give your soup a taste! Adjust the seasoning with more salt, pepper, or lemon juice as desired.

Notes

Serve with extra parmesan and fresh parsley on top. Pair it with crusty whole-grain bread or cooked quinoa.

Nutrition

Keywords: soup, white bean, tomato, cozy recipe, vegetarian soup