Tomato White Bean Soup

Tomato White Bean Soup is a delicious and hearty soup that is prepared quickly and easily. The main ingredient is canned white beans, which pairs perfectly with the other ingredients in this soup. It's the perfect meal for the whole family.

Servings 5

Total Time 35

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.

Video

Notes

Note: Hard-boiled eggs go great with the soup. Just boil an egg until it's hard-boiled, cut it in half, and add it to the soup right after serving. This way, we'll enrich the meal with additional protein.