Tomato and White Bean Soup

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by vgonima

Tomato and White Bean Soup

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme (or Italian seasoning)
  • 1 can (15 oz) diced tomatoes (or use 3 fresh tomatoes, chopped)
  • 1 can (15 oz) white beans (such as cannellini or Great Northern beans), drained and rinsed
  • 4 cups vegetable broth (or water)
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1-2 tbsp tomato paste (optional, for richer tomato flavor)
  • 1 tbsp balsamic vinegar (optional, for added depth)
  • Fresh parsley or basil, chopped (for garnish)
Optional Additions:
  • 2 cups fresh spinach or kale, roughly chopped
  • Grated vegan or regular Parmesan cheese (for serving)

Instructions

  1. Sauté the Vegetables:
    • Heat the olive oil in a large pot over medium heat.
    • Add the chopped onion, carrot, and celery. Sauté for 5-6 minutes, until the vegetables are softened.
    • Add the minced garlic and cook for 1 minute, until fragrant.
  2. Add the Tomatoes and Seasoning:
    • Stir in the diced tomatoes (and tomato paste, if using), dried oregano, dried thyme, and a pinch of salt and pepper. Cook for 2-3 minutes to allow the tomatoes to break down slightly and absorb the flavors.
  3. Add the Broth and Beans:
    • Pour in the vegetable broth (or water) and add the drained white beans and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together.
  4. Finish the Soup:
    • If using fresh spinach or kale, add it during the last 5 minutes of cooking and stir until wilted.
    • Remove the bay leaf and stir in the balsamic vinegar for a tangy depth of flavor, if desired.
    • Taste and adjust seasoning with salt and pepper as needed.
  5. Serve:
    • Ladle the soup into bowls and garnish with fresh parsley or basil.
    • For extra flavor, top with grated vegan or regular Parmesan cheese, and serve with crusty bread or a side salad.

Tips & Variations:

  • Creamier Soup: For a creamier texture, blend a portion of the soup with an immersion blender or regular blender, then stir it back into the pot.
  • Add Grains: For a heartier soup, add cooked grains like farro, quinoa, or barley.
  • Spice It Up: Add a pinch of red pepper flakes for a little heat.
  • Meal Prep: This soup stores well in the fridge for up to 4 days, and can be frozen for up to 3 months. Just reheat on the stove when ready to serve.

This Tomato and White Bean Soup is a nutritious, filling, and easy-to-make dish, perfect for a weeknight dinner or meal prep. Enjoy it with a fresh slice of bread for dipping!

Published by

vgonima