Description

This creamy tomato bean soup is a comforting and flavorful dish made with white beans, tomato paste, fresh vegetables, and a touch of cream. Perfect for a nutritious lunch or dinner, it offers a smooth, thick texture with a rich tomato and herb flavor. The recipe is adaptable with options for using dried or canned beans, adding extra vegetables or protein, and can be served with crusty bread for a satisfying meal.

Ingredients

Scale

Main Ingredients

2 tbsp butter, unsalted
1 onion, finely chopped (brown, yellow, or white)
2 garlic cloves, finely chopped
1 large carrot, peeled and finely chopped
1 1/2 tsp Italian herb mix (or dried oregano, thyme, parsley, basil, or mixed herbs)
3/4 cup (170g) tomato paste
1/2 cup (125ml) dry white wine (optional)
4 cups (1 litre) low sodium chicken or vegetable stock/broth
3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (or 2 cups dried beans, 5.5 cups cooked)
1/2 cup (50g) parmesan, grated
1/2 tsp salt
1/2 tsp pepper
120g (4oz) baby spinach (or 5–6 cups any other leafy greens or 4 cups diced vegetables)
3/4 cup (185ml) heavy/thickened cream (optional, can substitute with more butter)

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Instructions

Melt Butter and Cook Vegetables: Melt the butter in a pot over medium-high heat. Add the garlic, onion, and carrot and cook for 5 minutes until the carrot softens and sweetens. About 3 minutes into cooking, add the Italian herb mix to bloom the herbs with the onion and carrot.
Add Tomato Paste: Increase the heat to high and add the tomato paste. Cook for 2 minutes to remove the raw tomato flavor.
Add White Wine: Pour in the white wine if using, and cook for 3 minutes until the strong wine aroma evaporates, leaving the rich tomato flavor from the paste.
Add Beans, Stock, and Seasonings: Add half a cup of the beans to thicken the soup, then pour in the stock, parmesan, salt, and pepper. Stir well, reduce the heat to low, cover the pot, and simmer for 3 minutes, stirring occasionally.
Puree Soup Smooth: Use a stick blender to puree the soup until smooth. Alternatively, transfer the soup to a blender to puree and return it to the pot.
Add Remaining Beans and Spinach: Stir in the remaining beans and simmer for another 3 minutes. Then stir in the baby spinach until it wilts.
Finish with Cream and Adjust Seasoning: Stir in the cream if using. Taste and adjust seasoning with additional salt and pepper as needed, considering canned beans may be salty.
Serve: Serve the creamy tomato bean soup hot with crusty bread for dunking.

Notes

Tomato paste gives an intense tomato flavor, but you can substitute with 800g (14 oz) crushed or diced canned tomatoes or tomato passata. If using canned tomatoes, reduce stock to 3 cups (750ml), skip the tomato paste, add tomato with stock, and simmer uncovered for 10 minutes before pureeing.
Any white beans work well, including navy, lima, butter, or great northern beans. Other beans like kidney or black beans can be used but will change the soup's color.
If using dried beans, soak them for 5–24 hours. Cook soaked beans by boiling then simmering until tender, which can take from 25 minutes to over 2 hours depending on bean type and age.
For a firmer bean texture, cook dried beans to be soft but still hold shape for a smoother puree.
You can add extra vegetables by cooking diced vegetables first, removing them, then adding them back after pureeing the soup.
For added protein, sear bacon, ham, sausage, chicken, or poach fish, then add them to the soup at the end.
Store leftovers in the refrigerator for up to 4 days or freeze. Reheat gently to preserve texture.
This recipe makes 4 generous servings and is filling and comforting.

Nutrition

Serving Size: 1 bowl (about 350 ml)
Calories: 320 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 15 g
Cholesterol: 30 mg