Creamy Tomato Bean Soup: Ultimate Comfort Food!
Savor this ultimate comfort food tomato bean soup, featuring creamy butter, aromatic garlic, and hearty vegetables for a satisfying meal.
Ingredients
- 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)
Instructions
- Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.
- About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").
- Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.
- 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.
- 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.
- Use a stick blender to puree until smooth (or transfer to blender).
- 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).
- Serve with crusty bread for dunking!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.