Description
A hearty and flavorful Tomato and White Bean Soup that combines tender white beans, fire-roasted tomatoes, and aromatic herbs in a soothing broth. This rustic soup is enriched with garlic, Italian seasonings, and optional cream and parmesan, making it perfect for a comforting meal served with garlic bread or a fresh Italian salad.
Ingredients
Base Ingredients
- 2 TBS Olive Oil
- 2 medium Carrots – peeled and small dice (about 1 ¼ cup)
- 2 Large Shallots – peeled and small dice (about scant ¾ cup)
- 4 Cloves Garlic – peeled and minced
Seasonings and Aromatics
- 2 tsp Italian Seasoning
- ½ tsp Dried Thyme leaves
- 1/8 to ½ tsp Crushed Red Pepper Flakes – to taste
- 1 TBS Tomato Paste
- Kosher Salt and Ground Black Pepper
Broth and Beans
- 4 whole Chicken Bouillon Cubes – dissolved in 4 cups of boiling water (substitute: 4 Cups Vegetable or Chicken Stock)
- 2 (14-ounce) cans White Beans – do not drain or rinse (such as cannellini or great Northern)
- 1 (14-ounce) can Fire Roasted Diced Tomatoes
- 1 whole Dry Bay Leaf
- 1 whole Parmesan Rind – optional but highly recommended
Optional Garnishes and Serving Additions
- ¼ cup Heavy Cream – or more, for serving
- ¼ cup Freshly Grated Parmesan Cheese – or more, for serving
- Optional Toppings: Croutons
- Serving Suggestions: Garlic Bread, Italian Chopped Salad, or Cooked Grains
Instructions
- Sauté Veggies: Heat the olive oil in a large heavy sauce pot over medium heat until hot and shimmering. Add the diced carrots and sauté, stirring often, for 3 minutes. Reduce heat to medium-low and add the diced shallots, cooking and stirring often for 2 minutes, until the shallots are soft and translucent.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, Italian seasoning, dried thyme, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring constantly, for about 1 minute until fragrant. Then add the tomato paste and continue cooking, stirring constantly, for 1-2 minutes until the tomato paste caramelizes slightly.
- Deglaze Pot: Increase the heat to medium and pour in the prepared bouillon water or stock. Use a wooden spoon to scrape the bottom of the pot to loosen any browned bits, incorporating those flavors into the soup base.
- Add Beans and Tomatoes: Add the white beans with their liquid, fire-roasted diced tomatoes, the dry bay leaf, and the Parmesan rind if using. Increase heat to high and bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let the soup simmer for 10 minutes. Then uncover, stir the soup well, and continue to simmer uncovered for another 10 minutes to deepen the flavors.
- Add Cream and Parmesan: Remove and discard the bay leaf and Parmesan rind using tongs. Stir in the heavy cream and freshly grated Parmesan cheese, if desired. Taste the soup and adjust seasoning by adding more salt, pepper, fresh herbs, or acidity with white balsamic vinegar or lemon juice. Optionally, add baby spinach or extra cream for richness.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh herbs, croutons, a dollop of pesto, and extra grated Parmesan cheese if using. Serve warm with garlic bread, an Italian chopped salad, or cooked grains on the side for a complete meal.
Notes
- Using the Parmesan rind adds a rich, savory depth to the soup but can be omitted if unavailable.
- Adjust the crushed red pepper flakes to control the spice level to your preference.
- The soup can be made vegetarian by substituting chicken bouillon cubes with vegetable stock.
- Leftovers keep well refrigerated for up to 4 days and reheat nicely on the stovetop or microwave.
- For a vegan version, omit the heavy cream and parmesan, or replace with dairy-free alternatives.
