Creamy Tomato Bean Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 - 5
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Calories
536 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy Tomato Bean Soup
Description
The soup begins by sautéing garlic, onion, and carrot with Italian herbs until softened, which helps release their flavors. Tomato paste is cooked in to deepen the tomato taste, followed by a splash of white wine to add subtle acidity and complexity. Cannellini beans, stock, parmesan, salt, and pepper create a thick base, which is pureed to a creamy consistency and then finished with additional beans and spinach for texture and green freshness.
The result is a hearty, smooth soup with layered flavors from herbs, tomato, and beans. Serving it alongside crusty bread allows for dipping and rounds out the meal comfortably. The recipe includes flexibility with substitutions for tomato products, beans, and options for protein additions. It can be stored refrigerated for several days or frozen.
Instructions and tips cover how to substitute crushed canned tomatoes for tomato paste with volume adjustments and alternative cooking methods for dried beans, emphasizing the importance of proper soaking and cooking times for best texture.
Ingredients
- 2 tbsp/ 30g butter , unsalted
- 1 onion , finely chopped (brown, yellow, white)
- 2 garlic finely chopped, cloves
- 1 carrot , large, peeled and finely chopped
- 1 1/2 tsp Italian herb mix oregano, thyme, parsley, basil, or mixed, or other dried herbs
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) white wine optional (can omit, dry
- 4 cups (1 litre) stock low sodium, or broth; chicken or veg
- 3 x 420g/15oz cans cannellini beans navy, butter, great northern, lima) (OR 2 cups dried beans, 5.5 cups cooked, Note 2, or any white beans; drained & rinsed
- 1/2 cup (50g) parmesan , grated
- 1/2 tsp salt
- 1/2 tsp black pepper
- 120g/4oz baby spinach (or 5 - 6 cups any other leafy greens OR 4 cups diced veg, Note 3)
- 3/4 cup (185ml) heavy cream optional) OR more butter!, thickened
Instructions
- Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
- About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").
- Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.
- Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
- Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
- Use a stick blender to puree until smooth (or transfer to blender).
- Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).
- Serve with crusty bread for dunking!
Notes
- Tomato paste provides concentrated tomato flavor; if unavailable, substitute with 800g canned crushed or diced tomatoes but reduce stock to 3 cups and simmer uncovered before pureeing.
- Any white beans such as navy, cannellini, lima, or butter beans can be used; color changes if using other beans.
- When cooking dried beans, soak 5-24 hours, then boil and simmer until tender, checking frequently to prevent overcooking.
- Extra diced vegetables can be added to increase volume and nutrition; add leafy greens toward the end to wilt gently.
- Protein additions like cooked sausage, bacon, or chopped cooked chicken can be stirred in before serving for variation.
- Store leftovers up to 4 days refrigerated or freeze; reheat gently to avoid curdling cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536cal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 68mg | 23% |
| Sodium | 2594mg | 108% |
| Potassium | 1398mg | 30% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 6757IU | 135% |
| Vitamin C | 23mg | 26% |
| Calcium | 336mg | 34% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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