Why You’ll Love This Recipe
-
Quick and Easy: With just 10 minutes of prep time and a 30-minute simmer, this soup is ready in well under an hour, making it ideal for busy weeknights.
-
Pantry Staples: The recipe utilizes common pantry items like canned beans, tomatoes, and dried spices, so you can whip it up without a special trip to the store.
-
Diet-Friendly: Naturally nut-free, gluten-free, and dairy-free, this soup can easily be made vegan, accommodating various dietary preferences.
-
Highly Customizable: Feel free to add greens, swap beans, or adjust spices to suit your taste, making this soup versatile and adaptable.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
-
Olive oil
-
Carrots
-
Shallots
-
Garlic
-
Italian seasoning
-
Dried thyme
-
Crushed red pepper flakes
-
Tomato paste
-
Canned small white beans (such as cannellini or Great Northern beans)
-
Canned fire-roasted diced tomatoes
-
Chicken bouillon
-
Dry bay leaf
-
Kosher salt and ground black pepper
-
Optional: Parmesan rind, heavy cream, freshly grated Parmesan cheese, fresh herbs for garnish
Directions
-
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced carrots and shallots; cook until softened. Stir in minced garlic, Italian seasoning, dried thyme, and crushed red pepper flakes; cook until fragrant.
-
Add Tomato Paste: Stir in tomato paste and cook briefly to deepen its flavor.
-
Combine Main Ingredients: Add the canned white beans (with their liquid), fire-roasted diced tomatoes (with their juice), chicken bouillon, bay leaf, and Parmesan rind if using. Bring to a boil.
-
Simmer: Reduce heat to maintain a gentle simmer. Cover and cook for about 30 minutes, allowing flavors to meld.
-
Season and Serve: Remove the bay leaf and Parmesan rind. Taste and adjust seasoning with salt and pepper. For a creamier texture, you can blend a portion of the soup and return it to the pot. Serve hot, garnished with a drizzle of heavy cream, freshly grated Parmesan, and chopped fresh herbs if desired.
Servings and Timing
-
Servings: This recipe yields approximately 4 servings.
-
Preparation Time: 10 minutes
-
Cooking Time: 30 minutes
Variations
-
Add Greens: Incorporate fresh spinach or kale during the last few minutes of cooking for added nutrients and color.
-
Different Beans: Substitute cannellini beans with Great Northern beans or chickpeas for a different texture and flavor.
-
Spice Level: Adjust the amount of crushed red pepper flakes to control the heat level to your preference.
-
Vegan Option: Use vegetable bouillon instead of chicken bouillon and omit the Parmesan rind and cream.
Storage/Reheating
-
Storage: Allow the soup to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days.
-
Freezing: This soup freezes well. Place cooled soup in freezer-safe containers, leaving space for expansion, and freeze for up to 3 months.
-
Reheating: Reheat on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.
FAQs
What type of white beans are best for this soup?
Cannellini beans are ideal due to their creamy texture and mild flavor, but Great Northern beans work well too.
Can I use fresh tomatoes instead of canned?
Yes, substitute canned tomatoes with an equal amount of peeled and diced fresh tomatoes. Keep in mind that the flavor may be less concentrated.
How can I make the soup thicker?
For a thicker consistency, blend a portion of the soup and stir it back into the pot, or let the soup simmer uncovered to reduce the liquid.
Is this soup gluten-free?
Yes, as long as the bouillon and other ingredients are certified gluten-free.
Can I add meat to this soup?
Certainly. Cooked sausage or shredded chicken can be added for extra protein.
How do I make this soup vegan?
Use vegetable bouillon instead of chicken bouillon and omit the Parmesan rind and cream.
What can I serve with this soup?
Pair it with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.
Can I prepare this soup in advance?
Yes, the flavors often deepen when made a day ahead. Store in the refrigerator and reheat before serving.
How do I prevent the soup from being too acidic?
Adding a small amount of sugar or a splash of heavy cream can balance the acidity from the tomatoes.
What herbs work best as a garnish?
Fresh basil, parsley, or thyme complement the flavors of this soup beautifully.
Conclusion
This Tomato and White
Tomato and White Bean Soup
The Tomato and White Bean Soup from No Spoon Necessary is a comforting and flavorful dish that combines simple pantry staples to create a hearty meal. This garlicky soup features creamy cannellini beans and robust tomatoes, making it both nutritious and satisfying
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- Olive oil
- Carrots
- Shallots
- Garlic cloves
- Italian seasoning
- Dried thyme
- Crushed red pepper flakes
- Tomato paste
- Canned small white beans (such as cannellini or Great Northern beans)
- Canned fire-roasted diced tomatoes
- Chicken bouillon
- Dried bay leaf
- Kosher salt
- Ground black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced carrots and shallots; sauté until softened.
- Stir in minced garlic, Italian seasoning, dried thyme, and crushed red pepper flakes; cook until fragrant.
- Add tomato paste; cook, stirring, until it deepens in color.
- Pour in canned white beans (with their liquid) and fire-roasted diced tomatoes.
- Dissolve chicken bouillon in water; add to the pot along with the bay leaf.
- Bring to a boil, then reduce heat and let the soup simmer to allow flavors to meld.
- Season with kosher salt and ground black pepper to taste.
- Remove the bay leaf before serving.
Notes
- For a vegan version, substitute chicken bouillon with vegetable bouillon.
- Feel free to add greens like spinach or kale for extra nutrition.
- Serving suggestions include topping with grated Parmesan cheese, a drizzle of heavy cream, or fresh herbs like basil or parsley.
