Description
This creamy tomato bean soup is a hearty and comforting dish made with butter, aromatic vegetables, white beans, tomato paste, and cream. The soup is enriched with Italian herbs, Parmesan cheese, and a touch of white wine for depth of flavor, then pureed until smooth and finished with fresh spinach for a vibrant touch. Perfect for a cozy meal served alongside crusty bread.
Ingredients
Scale
Main Ingredients
- 2 tbsp/30g unsalted butter
- 1 onion, finely chopped (brown, yellow, or white)
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional)
- 4 cups (1 litre) low sodium chicken or vegetable stock/broth
- 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (navy, butter, great northern, lima)
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)
- 3/4 cup (185ml) heavy/thickened cream (optional)
Instructions
- Sauté aromatics: Melt the butter in a pot over medium-high heat. Add the finely chopped garlic, onion, and carrot, cooking for about 5 minutes until the carrot softens and sweetens.
- Add herbs: Three minutes into cooking, stir in the Italian herb mix, allowing the flavors to bloom with the onion and vegetables.
- Cook tomato paste: Increase the heat to high and add the tomato paste. Cook it for 2 minutes to remove the raw tomato flavor.
- Deglaze with wine: Pour in the white wine if using, and cook for about 3 minutes until the winey smell dissipates and mostly evaporates.
- Add beans and stock: Stir in half a cup of beans (to thicken the soup), the stock, Parmesan, salt, and pepper. Lower the heat, cover, and simmer for 3 minutes, stirring occasionally.
- Puree the soup: Use a stick blender to puree the soup until smooth, or carefully transfer it to a blender and blend.
- Add remaining beans and greens: Stir in the remaining beans and simmer for another 3 minutes. Then add the spinach and stir until wilted.
- Finish with cream: Stir in the cream if using, and adjust seasoning with more salt and pepper as needed, keeping in mind canned beans may already contain salt.
- Serve: Ladle the soup into bowls and serve with crusty bread for dipping.
Notes
- Tomato paste substitution: Use 800g (14oz) crushed or diced canned tomatoes or tomato passata instead of tomato paste. Reduce stock to 3 cups (750ml). Add tomato with stock, only use 1/4 cup beans to thicken, simmer for 10 mins with lid off before pureeing.
- Bean options: Any white beans such as navy, lima, butter beans work well. Other beans like kidney, pinto, or black can be used but will alter the soup’s color. Lentils and split peas also suitable.
- Dried beans cooking: Soak 2 cups dried white beans for 5-24 hours, drain, boil then simmer with 1 tbsp salt until tender (approximately 25 minutes for fresh cannellini). Add salt early for small beans.
- Extra vegetables: Add extra diced vegetables by cooking them first, then adding back to the soup later. Alternatively, add quick-cooking vegetables with the beans for a few minutes.
- Protein additions: Add cooked bacon, ham, sausage, chicken, or poached fish for more protein. Stir in at the end.
- Storage: Store refrigerated up to 4 days or freeze. Reheat gently.
- Serving: Makes 4 generous servings, ideal for a filling meal.
Nutrition
- Serving Size: 1 bowl (approximately 400ml)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 35 mg
