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Creamy Tomato White Bean Soup Recipe

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★★★★★

5 from 128 reviews

This Creamy Tomato White Bean Soup combines rich tomato paste and creamy white beans with aromatic herbs and fresh vegetables, creating a hearty and comforting dish perfect for any season. Enhanced with Parmesan cheese and optionally finished with cream, this soup offers smooth texture and balanced flavors in a satisfying, nutritious bowl.

Ingredients

Scale

Base Ingredients

  • 2 tbsp (30g) unsalted butter
  • 1 onion, finely chopped (brown, yellow, or white)
  • 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/broth

Beans and Cheese

  • 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (navy, butter, great northern, lima)
  • 1/2 cup (50g) grated Parmesan cheese

Seasoning and Vegetables

  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)

Optional Finishing

  • 3/4 cup (185ml) heavy/thickened cream (optional)

Instructions

  1. Sauté the Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion, garlic, and carrot. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5-7 minutes.
  2. Add Herbs and Tomato Paste: Stir in the Italian herb mix to release its aroma. Add the tomato paste and cook for another 2-3 minutes, allowing the paste to deepen in flavor and slightly caramelize.
  3. Deglaze with Wine (Optional): Pour in the dry white wine to deglaze the pot, scraping any bits stuck to the bottom. Let the wine simmer and reduce slightly for about 3-4 minutes, enhancing the complexity of the soup.
  4. Add Stock and Beans: Pour in the low sodium chicken or vegetable stock. Add the drained and rinsed white beans. Stir well to combine and bring the mixture to a gentle boil, then reduce heat to low.
  5. Simmer the Soup: Allow the soup to simmer gently for 20-25 minutes, letting the flavors meld and the beans soften further for a creamy texture.
  6. Blend Partially: Use an immersion blender to partially puree the soup directly in the pot, leaving some beans whole for texture. Alternatively, transfer half the soup to a blender and pulse until smooth, then return to the pot and stir.
  7. Add Cheese and Seasoning: Stir in the grated Parmesan cheese along with salt and pepper. Adjust seasoning to taste.
  8. Incorporate Greens: Add the baby spinach or preferred leafy greens/diced vegetables. Stir until the greens have wilted and softened, about 3-4 minutes.
  9. Finish with Cream (Optional): Pour in the heavy/thickened cream if using, stirring gently until fully incorporated and the soup achieves a luscious creaminess.
  10. Serve Warm: Ladle the soup into bowls and serve hot. Garnish with extra Parmesan or fresh herbs if desired.

Notes

  • Using low sodium stock helps control the saltiness of the soup; adjust salt at the end to taste.
  • The white wine is optional but adds depth; substitute with extra stock or water if preferred.
  • Partial blending creates a lovely creamy texture while preserving some bean chunks for bite.
  • Spinach can be swapped with kale, Swiss chard, or other leafy greens according to availability.
  • Heavy cream adds richness but can be omitted for a lighter, dairy-free option.

Keywords: Creamy tomato white bean soup, Italian soup, comforting soup recipe, vegetarian soup, white beans, tomato paste soup

Find it online: https://mjrecipe.com/creamy-tomato-white-bean-soup-recipe/