Name: Creamy Tomato Bean Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tbsp (30g) unsalted butter; 1 onion, finely chopped (brown, yellow, or white); 2 garlic cloves, finely chopped; 1 large carrot, peeled and finely chopped; 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed dried herbs); 3/4 cup (170g) tomato paste; 1/2 cup (125ml) dry white wine (optional, can omit); 1/2 tsp salt; 1/2 tsp black pepper; 4 cups (1 litre) low sodium chicken or vegetable stock/broth; 1/2 cup (50g) grated parmesan cheese; 3/4 cup (185ml) heavy/thickened cream (optional); 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed; 120g (4oz) baby spinach (or 5-6 cups other leafy greens, or 4 cups diced vegetables)

Ingredients

2 tbsp (30g) unsalted butter

1 onion, finely chopped (brown, yellow, or white)

2 garlic cloves, finely chopped

1 large carrot, peeled and finely chopped

1 1/2 tsp Italian herb mix or other dried herbs (oregano, thyme, parsley, basil, or mixed)

3/4 cup (170g) tomato paste

1/2 cup (125ml) dry white wine (optional, can omit)

4 cups (1 litre) chicken or vegetable stock/broth, low sodium

3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed

1/2 cup (50g) grated Parmesan

1/2 tsp salt

1/2 tsp pepper

120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)

3/4 cup (185ml) heavy or thickened cream (optional, or more butter)

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 in, stir in the Italian herbs and cook with the onion to release their flavor.

Step 3: Increase heat to high, add the tomato paste, and cook for 2 minutes to remove the raw taste.

Step 4: Pour in the white wine (if using) and cook for 3 minutes until the wine aroma fades and mostly evaporates, leaving just the tomato paste flavor.

Step 5: Add half of the drained beans, stock, Parmesan, salt, and pepper. Stir well, lower the heat, cover, and simmer for 3 minutes, stirring occasionally.

Step 6: Use a stick blender to puree the soup until smooth, or transfer to a blender in batches.

Step 7: Stir in the remaining beans and simmer for another 3 minutes. Add the spinach and cook until wilted. Finally, stir in the cream if using. Adjust salt and pepper to taste.

Step 8: Serve warm with crusty bread for dunking and enjoy!

Tips & Variations

For a vegan version, replace butter with olive oil, use vegetable stock, and omit the Parmesan and cream or substitute with a plant-based alternative.

Adding diced vegetables like zucchini or bell pepper in place of spinach adds extra texture and nutrition.

If you prefer a chunkier soup, puree only half the mixture and leave the rest as is.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating. If frozen with cream, the texture may slightly separate, so stir well after warming.

FAQs

Can I use fresh tomatoes instead of tomato paste?

Fresh tomatoes can be used, but tomato paste provides a concentrated flavor and thicker texture. If using fresh tomatoes, cook them down well and consider reducing some stock to achieve a similar consistency.

Is it necessary to use white wine?

White wine adds depth, but it’s optional and can be omitted. You can replace it with a little extra stock or water without affecting the overall flavor too much.