White Bean Tomato Soup
A comforting and flavorful blend of creamy white beans and rich tomatoes, perfect for chilly evenings and busy days.
Ingredients
Main Ingredients
- 2 cups white beans (canned or soaked and cooked) Canned beans are convenient.
- 1 can diced tomatoes (14 oz) Adds richness and flavor.
- 1 medium onion, diced Provides a savory base.
- 2 cloves garlic, minced Enhances flavor profile.
- 3 cups vegetable broth Use low-sodium for healthier option.
- 1 medium carrot, diced Adds sweetness and texture.
- 1 tablespoon olive oil For sautéing the aromatics.
- Salt and pepper, to taste Adjust seasoning as desired.
- Fresh basil (optional, for garnish) Enhances presentation and flavor.
Instructions
Cooking Steps
- In a large pot, heat the olive oil over medium heat. Add the diced onion and carrots, sautéing until the onion is translucent, about 5 minutes.
- Toss in the minced garlic and cook for an additional minute.
- Add the canned tomatoes (with their juice) and the white beans to the pot. Stir everything together before pouring in the vegetable broth.
- Bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, seasoning with salt and pepper to taste.
- If you prefer a smoother soup, use an immersion blender to blend it a bit; otherwise, enjoy it chunky.
- Ladle the soup into bowls and top with fresh basil if desired.
Notes
Don't rush the sautéing process; building the flavor base is key! Feel free to add other vegetables, like spinach or bell peppers. For a bit of heat, add chili flakes.