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