Oh, let me tell you about my love for *tomato and white bean soup*! It’s one of those cozy dishes that just wraps you in a warm blanket of flavor. I remember a chilly evening last fall, when I decided to whip up a batch. The smell of sautéed garlic and onions filled my kitchen, instantly making it feel like home. This soup is so simple to prepare, yet it’s bursting with rich, hearty goodness! Plus, it’s loaded with nutritious ingredients that make it perfect for any day of the week. Trust me, once you try it, you’ll be craving a bowl every time the temperature drops! It’s comfort food at its best!
Ingredients for Tomato and White Bean Soup
- 2 cans of diced tomatoes (you can use fire-roasted for an extra depth of flavor!)
- 1 can of white beans, drained and rinsed (cannellini or great northern work beautifully)
- 1 onion, chopped (I like to use a sweet onion for a milder taste)
- 2 cloves of garlic, minced (because, let’s be real, garlic makes everything better)
- 4 cups of vegetable broth (homemade if you’ve got it, but store-bought works too)
- 1 teaspoon of dried basil (or a tablespoon of fresh if you have it on hand)
- 1 teaspoon of dried oregano (adds that lovely Italian flair)
- Salt to taste (I usually sprinkle a bit in as I go)
- Pepper to taste (freshly cracked is best for that extra kick)
- 2 tablespoons of olive oil (extra virgin is my go-to for flavor)
How to Prepare Tomato and White Bean Soup
Step 1: Sauté the Aromatics
First things first, let’s get that olive oil heating up! Grab a large pot and pour in those 2 tablespoons of olive oil over medium heat. Once the oil shimmers, toss in the chopped onion and minced garlic. You’ll want to sauté them for about 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent. The aroma will be absolutely heavenly, trust me! This step is crucial because it builds the flavor base for our soup.
Step 2: Combine the Main Ingredients
Now, it’s time to bring everything together! Carefully stir in the 2 cans of diced tomatoes (don’t forget to scrape up any tasty bits from the bottom of the pot!), followed by the drained and rinsed white beans. Pour in the 4 cups of vegetable broth, then sprinkle in that dried basil and oregano. Give it a good stir to combine everything. You’ll see all those beautiful colors coming together, and it’s just the beginning of something wonderful!
Step 3: Simmer and Season
Bring your soup to a gentle boil—this shouldn’t take long! Once it’s bubbling, reduce the heat to low and let it simmer for about 20 minutes. This is where all those flavors meld together into pure magic. After 20 minutes, taste your soup and season it with salt and pepper to your preference. Remember, you can always add more, but you can’t take it away, so season slowly!
Step 4: Serve Your Soup
Once your soup is ready, it’s time to serve it up! You can enjoy it as is, or if you prefer a smoother texture, feel free to blend it until silky smooth. I love to garnish mine with a drizzle of olive oil or a sprinkle of fresh herbs on top. Pair it with some crusty bread for dipping, and you’ve got yourself a comforting meal that’s sure to warm you right up. Enjoy every tasty spoonful!
Why You’ll Love This Recipe
- Quick and easy: You can whip this up in just about 40 minutes, making it perfect for busy weeknights!
- Hearty and satisfying: The combination of tomatoes and white beans creates a filling dish that’ll keep you energized.
- Nutrient-packed: With the addition of beans, this soup is rich in fiber and protein, making it a wholesome choice.
- Vegan-friendly: It fits perfectly into vegetarian and vegan diets, so everyone can enjoy it!
- Customizable: Feel free to add your favorite veggies or spices to make it your own.
- Leftover love: This soup tastes even better the next day, making it a great option for meal prep.
- Comfort in a bowl: It’s the ultimate cozy dish, perfect for chilly days or whenever you need a warm hug!
Tips for Success
Making the perfect *tomato and white bean soup* is all about a few simple tricks and tweaks! Here are my go-to tips to ensure your soup turns out amazing every single time:
- Fresh Ingredients: Whenever possible, opt for fresh herbs instead of dried. They really elevate the flavor! If you have fresh basil or oregano, use a tablespoon of each for a vibrant taste.
- Beans Galore: If you’re feeling adventurous, try using different types of beans—like chickpeas or navy beans. They each bring a unique flavor and texture!
- Add Some Heat: Want to spice things up? Toss in a pinch of red pepper flakes while sautéing the onions and garlic, or add a splash of hot sauce when serving for a kick!
- Blending Options: For a creamy version, you can blend a portion of the soup and then stir it back in. This gives you a delightful mix of textures!
- Vegetable Boost: Feel free to sneak in some chopped spinach, kale, or carrots for extra nutrition. Just toss them in during the last few minutes of simmering.
- Don’t Rush the Simmer: Letting your soup simmer longer allows the flavors to deepen and develop. If you have the time, let it go for an additional 10-15 minutes!
- Storage Magic: This soup keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container, and it’ll be ready to reheat whenever you need a cozy meal!
With these tips in your back pocket, you’ll be well on your way to making a delicious pot of tomato and white bean soup that everyone will love!
Nutritional Information
Alright, let’s dive into the nutrient goodness of this *tomato and white bean soup*! Here’s a breakdown of the typical nutritional values you can expect per serving. Keep in mind, these are estimates, but they give you a good idea of what you’re enjoying:
- Serving Size: 1 bowl
- Calories: 250
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Sugar: 6g
- Sodium: 400mg
- Cholesterol: 0mg
This soup is packed with fiber and protein, making it a nutritious option that’ll keep you feeling full and satisfied. Plus, it’s a delightful way to enjoy those wholesome ingredients without any guilt!
FAQ About Tomato and White Bean Soup
Can I use fresh tomatoes instead of canned?
Absolutely, you can use fresh tomatoes instead of canned! Just keep in mind that you’ll need about 2 pounds of fresh tomatoes to replace the two cans. You’ll want to blanch them first—just score the bottoms with a little “X,” boil them for a minute, and then plunge them into ice water. This makes peeling a breeze! Once peeled, chop them up and toss them in. The fresh tomatoes will give your soup a bright, vibrant flavor, but do keep in mind that it might take a bit longer to cook down and release their juices. So, be patient—it’s worth it!
How can I make this soup spicier?
Ooh, if you’re looking to add some heat, you’ve got a bunch of tasty options! A simple way is to sprinkle in some red pepper flakes while you’re sautéing the onions and garlic—start with about half a teaspoon and adjust according to your spice tolerance. You could also add a splash of hot sauce when serving or even dice up a jalapeño and toss it in with the onions for a fresh kick! Just remember to taste as you go, so you can find that perfect balance of heat that you love!
Is it possible to freeze this soup?
You bet! Freezing *tomato and white bean soup* is super easy and a great way to save leftovers. Just let the soup cool completely before transferring it to airtight freezer-safe containers. Leave a little room at the top, as it can expand when frozen. It’ll keep well for up to 3 months! When you’re ready to enjoy it again, just thaw it overnight in the refrigerator and reheat gently on the stove. If it seems a bit thick after thawing, you can always add a splash of vegetable broth or water to bring it back to the perfect consistency!
Storage & Reheating Instructions
Storing your delicious *tomato and white bean soup* properly is key to keeping that wonderful flavor intact! Once your soup has cooled down to room temperature, transfer it to an airtight container. I like to portion it out into smaller containers so I can grab a quick meal when I need it. It’ll stay fresh in the refrigerator for up to 3 days, perfect for enjoying throughout the week!
When it comes to reheating, I recommend using the stovetop for the best results. Just pour your soup into a pot over medium heat and stir occasionally until it’s heated through—this usually takes about 5–10 minutes. If it looks a bit thick, don’t hesitate to add a splash of vegetable broth or water to get it back to that perfect consistency!
If you’ve frozen your soup, simply thaw it overnight in the refrigerator. Then, follow the same stovetop method to warm it back up. You can also use the microwave if you’re in a hurry—just heat it in a microwave-safe bowl, stirring every minute or so to ensure it heats evenly. And there you go! You’ll have a comforting bowl of soup ready to enjoy anytime you want!
Print
Tomato and White Bean Soup: 7 Comforting Secrets to Bliss
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A hearty tomato and white bean soup that is simple to make and full of flavor.
Ingredients
- 2 cans of diced tomatoes
- 1 can of white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt to taste
- Pepper to taste
- 2 tablespoons of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Stir in diced tomatoes, white beans, broth, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- This soup can be blended for a smoother texture.
- Add spinach for extra nutrition.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: tomato and white bean soup