Description
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.
Ingredients
Scale
- 1 ½ tablespoon extra virgin olive oil
- 1 onion, diced
- 1 carrot, diced
- salt and 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
- 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
Instructions
- Step 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.
- Step 2: Stir in the garlic, tomato paste, dried herbs, and cook for 1 minute, until it smells fragrant and flavorful.
- Step 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.
- Step 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.
Notes
You can use cannellini, Great Northern, or navy beans. To make it vegan, omit the parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 217 kcal
- Sugar: 3 g
- Sodium: 665 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0.1 mg
Keywords: white bean tomato soup