Description
This Creamy Tomato Bean Soup is a comforting and hearty dish blending the rich flavors of tomato paste, white beans, and fresh vegetables into a smooth, velvety texture. Enhanced by Italian herbs, parmesan cheese, and a touch of cream, it’s perfect for a cozy meal served alongside crusty bread.
Ingredients
Scale
Base 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
Flavorings
- 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
Liquids and Dairy
- 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)
Beans and Greens
- 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)
Instructions
- Sauté Vegetables: Melt the butter in a pot over medium-high heat. Add the finely chopped garlic, onion, and carrot, cooking for about 5 minutes until the carrot softens and becomes sweet.
- Add Herbs: Three minutes into cooking the vegetables, sprinkle in the Italian herb mix and stir well to allow the herbs to bloom and release their flavor.
- Cook Tomato Paste: Increase the heat to high and add the tomato paste. Stir and cook it for 2 minutes to eliminate any raw tomato taste.
- Deglaze with Wine: Pour in the white wine (if using), cooking for 3 minutes to evaporate the harsh alcohol smell, leaving the concentrated tomato flavor behind.
- Add Beans and Stock: Stir in half a cup of drained beans (to thicken the soup), the stock, grated parmesan, salt, and pepper. Reduce heat to low, cover, and simmer for 3 minutes, stirring occasionally.
- Puree Soup: Use a stick blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup carefully to a blender and blend until smooth.
- Finish Soup: Return the pureed soup to the pot if needed, add the remaining beans, and simmer for another 3 minutes. Stir in the baby spinach until it wilts, then mix in the cream if using. Adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls and serve warm with crusty bread for dipping.
Notes
- The white wine is optional and can be omitted for a non-alcoholic version.
- You can substitute baby spinach with other leafy greens or diced vegetables as preferred.
- Canned beans are usually salted, so taste before adding extra salt.
- The cream is optional but adds richness; alternatively, add more butter for creaminess.
- Serve with crusty bread to complement the soup’s texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy tomato soup, white bean soup, Italian herb soup, easy vegetarian soup, healthy tomato bean soup, comfort food, creamy soup, stovetop soup
