White Bean Tomato Soup (Print out)

Comforting Mediterranean-style soup with velvety white beans and bright tomato flavors, ready in under an hour.

# What You'll Need:

→ 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 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 fresh parsley or basil, chopped

# 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 cannellini beans, diced tomatoes with juices, tomato paste, dried thyme, dried oregano, smoked paprika, and red pepper flakes. Season generously with salt and freshly ground black pepper.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover with a lid, and cook for 20 minutes.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a countertop blender and blend until desired consistency is reached.
06 - Stir in heavy cream or coconut cream if using. Taste and adjust seasoning as needed.
07 - Ladle soup into serving bowls and garnish with fresh parsley or basil.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd think, which feels like a small victory on weeknights.
  • One pot means less cleanup and more time actually enjoying the meal instead of scrubbing pans.
  • The texture is naturally creamy without being heavy, so you can eat a big bowl without that sluggish feeling afterward.
02 -
  • Don't skip rinsing your canned beans—it removes excess sodium and starch that can make your soup taste metallic and thin.
  • The immersion blender is worth owning just for soups like this; it changes the entire experience and gives you better control over the texture than a countertop blender.
  • Tasting and adjusting seasoning at the very end is non-negotiable; flavors meld as soup cooks, and you might be surprised at what's already in there.
03 -
  • Make this soup when you have time to let it simmer undisturbed—the patience pays off in flavor, and you'll have time to reset your kitchen while it cooks.
  • Invest in a good immersion blender; it will change how you approach soups forever and make you braver about making your own food.
  • Keep canned tomatoes, beans, and broth in your pantry—knowing you can make something this nourishing with ten minutes of effort changes how you approach hungry evenings.
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