Tomato and White Bean Soup
A Comforting Bowl of Tomato and White Bean Soup
There’s something incredibly welcoming about a warm, hearty bowl of Tomato and White Bean Soup. This recipe is my go-to for those chilly evenings when I crave something cozy to wrap my hands around. With its combination of sweet roasted cherry tomatoes and creamy cannellini beans, every spoonful feels like a warm hug. Not only is it easy to whip up on a weeknight, but it’s also a healthy option that the whole family will love. Plus, if you’re looking for a nutrient-packed dish that tastes as good as it looks, you’ve found it!
Why You’ll Love This Dish
This Tomato and White Bean Soup is truly special for several reasons. First, it’s incredibly quick to prepare — in just about 30 minutes, you can have a delicious, homemade soup that fills the kitchen with its mouthwatering aroma. It’s a budget-friendly meal, using simple ingredients that you might already have at home. Most importantly, this soup is a great way to sneak in some veggies, making it perfect for picky eaters or those striving to eat healthier.
"This soup is absolutely delicious! The roasted tomatoes add wonderful flavor, and I can’t believe how easy it was to make. It’s become my favorite go-to meal!"
Preparing Tomato and White Bean Soup
Creating your own Tomato and White Bean Soup is a straightforward process that’s divided into a few key steps. You’ll start by roasting those juicy cherry tomatoes to heighten their natural sweetness. Once they’re perfectly caramelized, the blending of flavors happens in a large pot, where you’ll combine those tomatoes with sautéed onions, garlic, and creamy cannellini beans. Finally, a sprinkling of fresh spinach will add a pop of color and nutrition. So, let’s gather your ingredients!
What You’ll Need
- 1 pint cherry tomatoes
- 2 tablespoons olive oil (divided)
- Salt and freshly ground black pepper to taste
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 (15-ounce) can cannellini beans (white kidney beans, rinsed and drained)
- 4 cups vegetable broth
- 2 cups fresh spinach
- Optional: pinch of red pepper flakes, fresh basil for garnish
Feel free to swap out ingredients if needed; for instance, you could use white beans or add in veggies like carrots for added flavor and nutrition.
Step-by-Step Instructions
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Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes, or until they’re softened and slightly caramelized.
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In a large pot or Dutch oven, warm the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Toss in the minced garlic and cook for another minute until fragrant.
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Incorporate the rinsed and drained white beans, roasted cherry tomatoes, and vegetable broth into the pot. Bring the mixture to a gentle simmer.
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Lower the heat and let the soup simmer for 10-15 minutes, allowing those delicious flavors to meld together.
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Stir in the fresh spinach and cook until it wilts down, about 2-3 minutes.
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Season with additional salt and pepper to taste. If you’re craving a little heat, don’t hesitate to add a pinch of red pepper flakes.
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Serve hot, garnished with fresh basil if you’d like.
Best Ways to Enjoy It
Serving this soup is an art in itself. You can ladle the soup into bowls, topped with a sprinkle of fresh basil for a fragrant touch. Pair it with crusty bread or a simple green salad for a complete meal. If you want to elevate it further, a drizzle of balsamic glaze can add a wonderful contrast to the tomato flavor. For a heartier meal, consider adding grilled cheese sandwiches or a quinoa salad on the side.
Storage and Reheating Tips
Leftovers? Don’t worry, they store beautifully! Allow the soup to cool before transferring it to an airtight container. It can be stored in the fridge for up to 4-5 days. When you’re ready to enjoy again, simply reheat it on the stove over low heat until warmed through. If you want to keep it longer, this soup freezes wonderfully — just be sure to leave some space in your container, as liquids expand when frozen.
Helpful Cooking Tips
- To intensify the depth of flavor, consider adding herbs like thyme or rosemary while the soup simmers.
- If you prefer a creamier version, blend a portion of the soup for a smoother texture and then stir it back in.
- For an extra nutritional boost, throw in some fresh kale or Swiss chard along with the spinach.
Creative Twists
Feel like spicing things up? Here are a few variations to consider:
- Italian Spin: Add a splash of balsamic vinegar and some Italian seasoning for a more robust flavor.
- Creamy Delight: Stir in a splash of coconut milk before serving for a creamy coconut twist.
- Spicy Kick: Want more heat? Toss in some chopped jalapeños or use spicy sausage as a protein.
Your Questions Answered
What is the prep time for this soup?
The prep time is about 10 minutes, with a total cooking time of approximately 20-30 minutes.
Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them beforehand. Dried beans require a longer cooking time to become tender.
Is it possible to make this soup vegan?
Absolutely! The recipe is naturally vegan as it contains only plant-based ingredients, making it a fantastic choice for vegan or plant-forward diets.
How do I make this soup gluten-free?
This soup is naturally gluten-free, but always double-check the labels on your vegetable broth to ensure it’s gluten-free.
With this Tomato and White Bean Soup in your recipe box, you’re well on your way to cozy, comforting dinners any day of the week. Enjoy!
Tomato and White Bean Soup
Ingredients
Method
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes, or until they’re softened and slightly caramelized.
- In a large pot or Dutch oven, warm the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Incorporate the rinsed and drained white beans, roasted cherry tomatoes, and vegetable broth into the pot. Bring the mixture to a gentle simmer.
- Lower the heat and let the soup simmer for 10-15 minutes, allowing those delicious flavors to meld together.
- Stir in the fresh spinach and cook until it wilts down, about 2-3 minutes.
- Season with additional salt and pepper to taste. Add a pinch of red pepper flakes if you desire more heat.
- Serve hot, garnished with fresh basil if you’d like.
