Yield (servings)
Original: 4 servings
Creamy Tomato Bean Soup
A thick, creamy tomato and white bean soup with parmesan, spinach and optional cream.
SoupPrep: 5 minCook: 20 min
Soup
Ingredients
- 30 g Unsalted butter
- 1 whole Brown onion, finely chopped
- 2 whole Garlic cloves, finely chopped
- 1 large Carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix, or dried oregano, thyme, parsley or basil
- 170 g Tomato paste
- 125 ml Dry white wine, optional; can omit
- 1000 ml Vegetable stock, low sodium preferred
- 3 420g cans Cannellini beans, drained and rinsed; any white beans work
- 50 g Parmesan, grated
- 1/2 tsp Salt, adjust to taste
- 1/2 tsp Black pepper, adjust to taste
- 120 g Baby spinach, or other leafy greens
- 185 ml Thickened cream, optional
Method
- 1. Melt butter in a large pot over medium-high heat.
- 2. Add onion, garlic and carrot. Cook for about 5 minutes, until softened and sweet.
- 3. Add Italian herbs after about 3 minutes and cook them with the vegetables.
- 4. Increase heat to high, add tomato paste, and cook for 2 minutes to remove the raw edge.
- 5. Add white wine, if using, and cook for about 3 minutes until mostly evaporated.
- 6. Add 0.5 cup of the beans, stock, parmesan, salt and pepper.
- 7. Stir, reduce heat, cover and simmer for 3 minutes.
- 8. Blend the soup until smooth using a stick blender.
- 9. Add remaining beans and simmer for 3 minutes.
- 10. Stir through spinach until wilted.
- 11. Stir in cream, if using.
- 12. Taste and adjust salt and pepper.
- 13. Serve hot with crusty bread.
Notes & source
Use any white beans: cannellini, butter beans, navy beans, great northern or lima beans. Coloured beans or lentils will also work, but the soup colour will change. Wine and cream are optional but recommended. Stores up to 4 days in the fridge and freezes well.
RecipeTin Eats, adapted