Creamy Tomato Bean Soup
A thick, savoury tomato broth, white beans, spinach and Parmesan come together in this creamy soup. Finish it with optional cream and serve with crusty bread.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Creamy Tomato Bean Soup
A thick, savoury tomato broth, white beans, spinach and Parmesan come together in this creamy soup. Finish it with optional cream and serve with crusty bread.
Cookin' · https://cookin.club/recipes/creamy-tomato-bean-soup
- Prep
- 5 minutes
- Cook
- 20 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Equipment
- Pot
- Stick blender
- Blender
Instructions
Step 1: Melt the butter in a pot over medium-high heat. Add the garlic, onion and carrot and cook for 5 minutes, until the carrot is soft and sweet.
Step 2: About 3 minutes into cooking, add the Italian herbs and cook with the onion.
Step 3: Turn the heat to high and add the tomato paste. Cook for 2 minutes to remove its raw flavour.
Step 4: Add the white wine and cook for 3 minutes, until the harsh wine smell is gone and most of the wine has evaporated, leaving the tomato paste.
Step 5: Add 1/2 cup of the beans, the stock, Parmesan, salt and pepper. Stir, lower the heat, cover and simmer for 3 minutes, stirring occasionally.
Step 6: Use a stick blender to purée until smooth, or transfer the soup to a blender.
Step 7: Add the remaining beans and simmer for 3 minutes. Stir in the spinach until wilted, then stir in the cream, if using. Add more salt and pepper if needed; canned beans are already salted.
Step 8: Serve with crusty bread for dunking.
Notes
Bean and ingredient options
Use navy, butter, great northern or lima beans in place of cannellini beans. Cooked dried beans can also be used. For dried white beans, soak 2 cups in plenty of water for 5–24 hours, drain, then simmer in water until tender; cooking time varies with the beans’ size, type and age.
For a canned-tomato variation, use 800 g/14 oz crushed or diced canned tomatoes or tomato passata in place of the tomato paste, and reduce the stock to 3 cups (750 ml). Add the tomatoes with the stock, use 1/4 cup of beans to thicken the soup, and simmer uncovered for 10 minutes before blending.
For extra vegetables, cook diced vegetables first, remove them, then return them to the soup later. Vegetables that wilt easily can be stirred in, or add diced frozen carrot, corn or peas with the beans.
Refrigerate for up to 4 days, or freeze. Thaw frozen soup and reheat gently.
Nutrition per serving
- Calories
- 536 kcal
- Fat
- 23 g
- Saturated fat
- 13 g
- Carbohydrates
- 58 g
- Sugar
- 9 g
- Fiber
- 14 g
- Protein
- 25 g
- Sodium
- 2,594 mg
- Cholesterol
- 68 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This creamy tomato bean soup gets its savoury flavour from tomato paste, Parmesan and Italian herbs. Blending some of the beans with the broth helps thicken it, while spinach adds leafy greens.
Cannellini beans or other white beans work well. The soup can also be made with coloured beans, though they may change the broth’s colour. Serve with crusty bread for dunking.
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