White Bean Tomato Soup
A hearty and flavorful soup combining white beans, tomatoes, and herbs, perfect for a comforting meal.
Ingredients
Oil
- 1.5 tablespoons extra virgin olive oil or olive oil
Vegetables
- 1 piece onion, diced
- 1 piece carrot, diced (optional)
Seasonings
- salt & pepper to sprinkle salt & pepper
- 3 cloves garlic cloves, minced
- 2 tablespoons Tomato paste
Herbs
- 1 teaspoon dried mixed herbs
Canned Goods
- 2 cans white beans, rinsed and drained (15oz each) Cannellini preferred
- 1 can plum or diced tomatoes (15oz/400g)
Broth
- 3 cups low-sodium vegetable broth
- 1 tsp fine salt
Dairy & Herbs
- 0.33 cup parmesan cheese, grated
- 0.33 cup fresh parsley, chopped
- 1 tablespoon lemon juice, or more to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and salt; cook until softened, about 5 minutes.
- Stir in garlic, tomato paste, and herbs; cook for 1 minute until fragrant.
- Add beans, tomatoes, broth, salt, and pepper; simmer for 20-25 minutes until flavors meld and carrots are tender.
- Remove from heat; stir in lemon juice, parmesan, and parsley. Adjust seasoning as needed.
- Serve hot with crusty bread or croutons if desired.
Notes
This soup is easy to customize with your favorite herbs and toppings. It keeps well and is perfect for meal prep.