Creamy Tomato Bean Soup
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.96 out of 5 stars
(83)
Ingredients
4 servings
- 2 tbsp/ 30g butter (, unsalted)
- 1 onion (, finely chopped (brown, yellow, white)
- 2 garlic cloves (, finely chopped)
- 1 carrot (, large, peeled and finely chopped)
- 1 1/2 tsp Italian herb mix OR other dried herbs (oregano, thyme, parsley, basil, or mixed)
- 3/4 cup (170g) tomato paste (Note 1)
- 1/2 cup (125ml) dry white wine (, optional (can omit) )
- 4 cups (1 litre) stock/broth, chicken or veg (, low sodium)
- 3 x 420g/15oz cans cannellini or any white beans, drained & rinsed
- 1/2 cup (50g) parmesan (, grated)
- 1/2 tsp EACH salt and pepper
- 120g/4oz baby spinach (or 5 - 6 cups any other leafy greens OR 4 cups diced veg, Note 3)
- 3/4 cup (185ml) cream, heavy/thickened (optional) OR more butter!)
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Preparation
Step 1
Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
Step 2
About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").
Step 3
Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.
Step 4
Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.
Step 5
Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.
Step 6
Use a stick blender to puree until smooth (or transfer to blender).
Step 7
Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).
Step 8
Serve with crusty bread for dunking!
Step 9
Save recipe for the next time?
