This canned bean soup is simply perfect – delicious, easy and quick to make, and incredibly flavorful. There’s a high probability you’ve never had anything like it before. To prepare this soup, you don’t need to use dried beans that require soaking overnight and significantly lengthen the preparation time. All you need is regular canned beans, and that’s great news.
My family loved this soup 🙂 Dad, who mostly enjoys traditional soups like chicken broth and tomato soup, said that this soup is truly noteworthy, and I can invite him over for such a meal more often 😉 It’s important to highlight that using canned beans is quick and budget-friendly… Nothing but advantages.
But first, watch this video with the recipe and see how easy it is to make this tomato white bean soup:
What You Need For Tomato White Bean Soup
Canned beans – For this soup, it’s better to use white beans, preferably from your favorite brand. If you prefer, you can substitute them with red beans, although I must admit that white beans are a better fit here.
Tomato paste – You need to use a considerable amount of tomato paste. Other “tomato” products like canned tomatoes or tomato purée are not used in this soup. It’s the tomato paste that gives it that strong, tomato flavor. However, remember to strictly follow the recipe and the specified cooking time – the tomato paste needs to be sautéed for an adequate amount of time to get rid of its slightly acidic and overly intense taste.
Carrots, onion, and garlic – Perfect vegetables for this soup that will add plenty of flavor, aroma, and nutritional value. It’s important to sauté them together for 5 minutes to soften them and enhance their sweetness.”
White wine – Semi-dry white wine is an optional addition here, so if for any reason you don’t want to add wine to the soup, simply omit it – nothing bad will happen. However, adding wine will enrich the flavors and aroma of the soup. Choose your favorite white wine.
Parmesan Cheese – Choose a hard, aged cheese. It doesn’t have to be Parmesan; it can be another similar type, like Grana Padano or Pecorino Romano. These cheeses have distinct, robust, slightly salty flavors with a hint of nuttiness. They greatly enhance the flavor of the soup.
Baby spinach – The presence of baby spinach here may surprise some, but it is often used in “modern” soups. You can optionally omit it if you don’t like it, but I think it’s worth giving it a try.
Broth/Stock – You can use chicken or vegetable broth/stock. It depends on your individual preferences.
Cream – Use heavy cream/thickened cream. Please note that cream names may vary. The ideal cream for this soup will be the one with a fat content between 30 and 40 percent.
How to Make Tomato White Bean Soup
STEP 1.
In a pot, melt the butter and add a little olive oil. Then, add finely chopped carrots, finely chopped onions, and chopped garlic. Cut the garlic into larger pieces (e.g., 2 or 3) rather than finely mincing it. Sauté the vegetables for about 5 minutes, stirring occasionally. After approximately 3 minutes of cooking the vegetables, add Herbes de Provence and mix everything well.
STEP 2.
After that, add tomato paste and mix it with the vegetables. Sauté the tomato paste for 2 minutes to mellow out its acidic, intense flavor. Then, pour in semi-dry white wine, continue sautéing everything for another 3 minutes, stirring occasionally – by this time, the wine should mostly evaporate.
STEP 3.
Now pour in chicken or vegetable broth, add one can of drained white beans and grated cheese. Mix everything well, and once the broth comes to a boil, cover the pot and simmer the soup over low heat for about 5 minutes. Stir the soup occasionally.
STEP 4.
Now it’s time to blend the soup. You can use an immersion blender or transfer the soup to a jug blender. Blend the soup until everything is thoroughly blended and you achieve a creamy consistency. If you’re using a jug blender, pour the soup back into the pot after blending.
STEP 5.
Next, add the beans from the remaining cans (drained) to the soup and add baby spinach leaves. If you don’t like baby spinach, you can skip it. Season the soup with salt and pepper. Use as much salt and pepper as you like. It has to taste good to you. Cook the soup over low heat for another 3 minutes until the baby spinach leaves visibly wilt. Finally, add the cream and stir.
Tomato White Bean Soup. Printable Recipe.
Tomato White Bean Soup
Ingredients
- 6 cups (1,5 litre) broth/stock veg or chicken
- 3 cans of white beans 3 x 15 oz/425g (Can sizes may vary by a few ounces/grams in different countries; the values provided are approximate.)
- 1 medium-sized onion finely chopped
- 2 medium-sized carrots chopped
- 3 garlic cloves Cloves of garlic chopped into larger pieces, for example, 2 or 3
- 0,5 cup/100 – 120g tomato paste
- 0,5 cup/125 ml semi-dry white wine you can skip it
- 3,5 oz/100g baby spinach you can use more than that
- 2 tbsp/30g butter
- 2 tbsp olive oil
- 1 cup/100g/3,5 oz Parmesan, Grana Padano or Pecorino Romano grated
- 1 tsp Herbes de Provence or Italian Herbs or your favorite dry herbs
- 1 cup/200g heavy cream, thickened You can use cream with a fat content between 30 and 40 percent. However, it's better to aim for the lower range between 30 and 36 percent. The specific names of creams may vary depending on the country.
- salt and papper Use salt and pepper to taste.
Instructions
- In a pot, melt the butter and add a little olive oil. Then, add finely chopped carrots, finely chopped onions, and chopped garlic. Cut the garlic into larger pieces (e.g., 2 or 3) rather than finely mincing it. Sauté the vegetables for about 5 minutes, stirring occasionally. After approximately 3 minutes of cooking the vegetables, add Herbes de Provence and mix everything well.
- After that, add tomato paste and mix it with the vegetables. Sauté the tomato paste for 2 minutes to mellow out its acidic, intense flavor. Then, pour in semi-dry white wine, continue sautéing everything for another 3 minutes, stirring occasionally – by this time, the wine should mostly evaporate.
- Now pour in chicken or vegetable broth, add one can of drained white beans and grated cheese. Mix everything well, and once the broth comes to a boil, cover the pot and simmer the soup over low heat for about 5 minutes. Stir the soup occasionally.
- Now it’s time to blend the soup. You can use an immersion blender or transfer the soup to a jug blender. Blend the soup until everything is thoroughly blended and you achieve a creamy consistency. If you’re using a jug blender, pour the soup back into the pot after blending.
- Next, add the beans from the remaining cans (drained) to the soup and add baby spinach leaves. If you don’t like baby spinach, you can skip it. Season the soup with salt and pepper. Use as much salt and pepper as you like. It has to taste good to you. Cook the soup over low heat for another 3 minutes until the baby spinach leaves visibly wilt. Finally, add the cream and stir.
