Description
A rich and creamy tomato bean soup featuring white beans, tomato paste, and fresh spinach, simmered to perfection for a comforting and hearty meal. This soup blends savory herbs, parmesan, and a splash of cream to create a velvety texture ideal for cozy dinners.
Ingredients
Scale
Base
- 2 tbsp butter, unsalted
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional)
- 4 cups (1 litre) low sodium chicken or vegetable stock
Beans and Cheese
- 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed
- 1/2 cup (50g) parmesan, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
Greens and Cream
- 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)
- 3/4 cup (185ml) heavy/thickened cream (optional) or more butter
Instructions
- Melt Butter and Sauté Vegetables: Melt butter in a pot over medium-high heat. Add chopped garlic, onion, and carrot; cook for 5 minutes until the carrot is soft and sweet.
- Add Herbs: About 3 minutes in, add Italian herb mix and continue cooking with the onions to release the herb flavors.
- Cook Tomato Paste: Increase heat to high, add tomato paste, and cook for 2 minutes to remove the raw flavor.
- Add Wine: Pour in white wine and cook for 3 minutes until the wine smell dissipates and mostly evaporates, leaving the tomato flavor concentrated.
- Add Initial Beans and Simmer: Add 1/2 cup of beans (to thicken the soup), stock, parmesan, salt, and pepper. Stir, reduce heat to low, cover, and simmer for 3 minutes, stirring occasionally.
- Puree Soup: Use a stick blender to puree the soup until smooth or transfer to a blender and blend.
- Add Remaining Beans and Spinach: Stir in the remaining beans and simmer for 3 minutes. Add spinach and cook until wilted.
- Finish with Cream: Stir in the cream if using. Adjust seasoning with salt and pepper as needed.
- Serve: Serve hot with crusty bread for dipping.
Notes
- Tomato Paste Substitute: Use 800g canned crushed or diced tomatoes or tomato passata instead of tomato paste. Reduce stock to 3 cups and simmer tomatoes for 10 minutes uncovered before pureeing.
- Beans: Any white beans like navy, lima, or butter beans work well. Other beans or lentils can be used but will affect the soup's color.
- Dried Beans: Soak 2 cups dried beans for 5 to 24 hours, then boil and simmer with salt until tender, about 25 minutes to 2 hours depending on bean type and age.
- Vegetable Additions: Add extra vegetables by cooking diced veggies first, removing them, then stirring back in after pureeing, or add quick-wilting greens with beans.
- Protein Options: Optionally add cooked bacon, ham, sausage, shredded chicken, or canned fish for heartier soup.
- Storage: Store soup in the fridge for up to 4 days or freeze. Reheat gently before serving.
- Cooking Tip: If beans are cooked firm, simmer the first addition longer so they puree smoothly.
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 40 mg
