White Bean Soup With Tomato (Print Version)

Velvety white bean and tomato soup with Mediterranean herbs, ready in 50 minutes for a comforting, nutritious meal.

# What You Need:

→ Beans & Base

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
05 - 4 cups vegetable broth

→ Tomatoes & Seasonings

06 - 1 can (14.5 ounces) diced tomatoes with juices
07 - 1 tablespoon tomato paste
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon red pepper flakes (optional)
12 - Salt and freshly ground black pepper to taste

→ Finishing Touches

13 - 1/4 cup heavy cream or coconut cream (optional)
14 - 2 tablespoons chopped fresh parsley or basil

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in drained beans, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes. Season with salt and freshly ground black pepper.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth and creamy, or transfer in batches to a countertop blender.
06 - Stir in cream if using. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh parsley or basil.

# Expert Hints:

01 -
  • It comes together in under an hour, which means weeknight dinners don't feel like a production.
  • The beans break down into a silky base that feels indulgent even though you're not adding much fat.
  • You probably have most of these ingredients already, and the ones you don't are pantry staples worth keeping around.
02 -
  • Rinsing canned beans is non-negotiable if you want clear broth instead of a starchy, murky soup—I learned this the hard way.
  • The immersion blender should go deep into the pot, fully submerged, or it'll splash soup everywhere and look silly doing it.
03 -
  • Don't skip the smoked paprika—that one ingredient makes people lean in and try to figure out what makes it taste so layered.
  • Taste your broth before adding it because store brands vary wildly in sodium, and it's the difference between needing a pinch of salt or none at all.
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