White Bean With Tomato (Printable)

Creamy white beans blended with bright tomatoes create this velvety Mediterranean soup, ready in under an hour.

# Ingredient list:

→ Beans & Base

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

→ Tomatoes & Seasonings

06 - 1 can (14.5 oz) 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 Make It:

01 - Heat olive oil in a large 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, thyme, oregano, smoked paprika, and red pepper flakes. Season with salt and pepper to taste.
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. Use an immersion blender to purée the soup until smooth and creamy, or transfer in batches to a countertop blender for processing.
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 Suggestions:

01 -
  • It tastes like it simmered for hours but comes together in under an hour, which is the kind of lie we all need in the kitchen.
  • The texture is naturally creamy without being heavy, thanks to blended beans doing all the work.
  • You probably have everything already, or can grab it on a quick grocery run without planning.
02 -
  • Don't skip draining and rinsing your canned beans, because the liquid will make your soup cloudy and starchy instead of clean and silky.
  • If you're nervous about blending hot soup, let it cool for five minutes first or blend in smaller batches to avoid splashing yourself.
03 -
  • Toast your dried herbs in the warm oil for an extra minute before adding the vegetables to coax out their deepest flavors.
  • Use an immersion blender directly in the pot rather than transferring to a countertop blender if you want to avoid washing extra dishes and keep the soup warm.
Go Back