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White Bean Tomato Soup

This hearty white bean tomato soup is packed with tender cannellini beans simmered in a tomato-herb broth. The fresh lemon juice, parsley, and nutty parmesan cheese take it over the top.Recipe yield 4 servings (about 1 cup each).
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Calories: 217
Ingredients Method Notes

Ingredients
  

  • 1 ½ tablespoon extra virgin olive oil or olive oil
  • 1 onion, diced
  • 1 carrot, diced (optional)
  • salt & pepper, to sprinkle
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried mixed herbs
  • 2 cans (15oz each) white beans, rinsed and drained (I love cannellini)
  • 1 can (15oz/400 gr) plum or diced tomatoes
  • 3 cups (720 ml) low-sodium vegetable broth
  • 1 tsp fine salt
  • ½ cup parmesan cheese, grated
  • ⅓ cup fresh parsley, chopped
  • 1 tablespoon lemon juice, or more to taste

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, a pinch of salt and cook (stirring occasionally) until softened, about 5 minutes.
  2. Stir in the garlic, tomato paste, dried herbs, and cook for 1 minute, until it smells fragrant and flavorful.
  3. Add the beans, tomatoes, broth, salt, and pepper. Bring to a simmer, cover with a lid, and cook for about 20-25 minutes, stirring now and then, until the flavors are well developed and the carrot fork tender. Turn the heat off.
  4. Finish the soup with the lemon juice, parmesan cheese and fresh parsley. Stir until well combined, taste and adjust as needed adding more salt and pepper for overall flavor, and lemon juice for acidity.
  5. Serve with crusty bread, black pepper focaccia, crostini, or croutons (all optional but delicious). Enjoy!

Notes

  • For a deeper flavor, allow the soup to simmer a little longer, up to 30 minutes, to let the ingredients meld together beautifully.
  • If you prefer a creamier texture, blend a portion of the soup with an immersion blender before adding the cheese and parsley.
  • Substitute the white beans with chickpeas or lentils for a different protein profile and taste experience.
  • This soup stores well in the fridge for 3-4 days, and it freezes beautifully, so make a double batch for easy meals later.
  • When reheating, do so gently over low heat to prevent the cheese from clumping or the soup from scorching on the bottom of the pot.