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Tomato and White Bean Soup

A hearty and healthy soup made with fresh tomatoes, creamy white beans, and fragrant herbs. Perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh tomatoes, chopped Alternatively, use high-quality canned tomatoes.
  • 2 cans canned white beans, drained and rinsed Approximately 15 oz cans.
  • 4 cups vegetable broth Use low-sodium if preferred.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil For sautéing.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
  • 1 tablespoon fresh herbs (basil or thyme), chopped Add more as desired.

Method
 

Preparation
  1. Gather all ingredients before starting the cooking process.
  2. Heat olive oil in a large pot over medium heat.
  3. Add chopped onion and minced garlic, sauté until the onion is soft and translucent, about 5 minutes.
  4. Add chopped tomatoes to the pot and stir. Bring to a gentle boil.
  5. Reduce heat and let it simmer for 10 minutes.
Cooking
  1. Add the drained and rinsed white beans and vegetable broth to the pot.
  2. Continue to simmer for another 15-20 minutes, allowing flavors to meld.
  3. Season with salt, pepper, and preferred herbs near the end of cooking.
Finishing Touch
  1. For a creamy texture, blend part of the soup with an immersion blender before serving.
Serving
  1. Serve warm in bowls and garnish with fresh herbs, if desired.
  2. Pair with crusty bread or a simple salad for a complete meal.
  3. Optionally, add crushed red pepper flakes for heat or a drizzle of olive oil on top.

Notes

Store leftovers in an airtight container. Will keep in the refrigerator for 3-4 days or can be frozen for up to 3 months. Reheat gently before serving.