Tuscan Tomato White Bean Soup
Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.
Tuscan Tomato White Bean Soup
Ingredients
- 3 Tablespoons (45 ml) extra virgin olive oil
- ½ small (60 g) small onion, peeled
- 5 small garlic cloves
- 1 teaspoon salt, optional
- 2 Tablespoons (30 ml) tomato paste
- 2 pounds (900 g) roma tomatoes
- 2 cans (850 g) white beans, drained
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) water
- 1 sprig fresh rosemary
- ¼ teaspoon crushed red pepper flakes
Directions
- Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed
- Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
Crouton Garnish, optional
Ingredients
- 4 slice (114 g) Ciabatta bread, cubed
- ¼ cup (55 g) Mozzarella cheese, shredded
- 1 Tablespoon fresh rosemary, chopped
Directions
Chef's Notes
A can of white beans generally is 15oz (425g). For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. This is a great soup to freeze in batches and reheat when you are ready for a fresh soup.
Nutrition Information
| Serving Size | 1 serving (387 g) |
| Amount Per Servings | |
| Calories | 240 |
| Total Fat | 7 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 5 mg |
| Sodium | 500 mg |
| Total Carbohydrate | 33 g |
| Dietary Fiber | 11 g |
| Sugars | 7 g |
| Protein | 11 g |
Tuscan Tomato White Bean Soup is rated
out of
5 by
20.
Rated 5 out of
5
by
Tayj from
Creamy tomato soup, without the cream!
Delicious! I made it without adding the ciabatta or mozzarella, instead serving it with a vegan grilled cheese on homemade white bread, with a rocket and apple side salad. I also, removed some of the beans before blending for added texture. My boyfriend, who "doesn't like tomato soup" loved it and asked for the same dinner the following night. Which is good because we have soooo many leftovers, I would suggest halving the recipe.
Date published: 2018-10-02
Rated 4 out of
5
by
Kate1212 from
Delicious with room to add more!
I added in a full zucchini and a handful of kale for some added nutrition. I also doubled the red pepper flakes and topped with a little extra mozzarella cheese for some color and additional flavor
Date published: 2016-01-04
Rated 5 out of
5
by
Meredith from
Very creamy without any cream!
This was full of flavor and very creamy. I used canned diced tomatoes and added a palm full of cashews.
Date published: 2016-02-27
Rated 5 out of
5
by
Donna Mae from
Great for processing garden produce
we use this every fall to make great soups with fresh produce from our garden with very little scraps.
Date published: 2016-08-12
Rated 5 out of
5
by
duggerdoo from
Tuscan tomato white bean soup
We make this soup at least once a week, and my kids love it!!!
Date published: 2015-12-02
Rated 5 out of
5
by
MissLea from
Great soup!
We really enjoyed this soup! We put only 1 garlic clove and found it very tasty.
We will do this recipe again, thank you!
Date published: 2016-01-05
Rated 5 out of
5
by
megligweb from
Tasty!
We made last night for our family of 4...lots left over! Delicious!
Date published: 2015-11-30
Rated 5 out of
5
by
Sbhull514 from
Delish
Recipe turns out great really easy to prepare and very healthy. We added a little celery and garnished with cracked pepper and croutons.
Date published: 2016-08-01
