Tuscan Tomato White Bean Soup
Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.
Ingredients
- Soup:
- 45 ml (3 Tablespoons) extra virgin olive oil
- 60 g (½ small) onion, peeled, halved
- 15 g (5 ) garlic cloves, peeled
- (1 teaspoon) salt, optional
- 30 ml (2 Tablespoons) tomato paste
- 900 g (2 pound) Roma tomatoes
- 850 g (2 cans) white beans, drained, rinsed
- 960 ml (4 cups) vegetable broth
- (1 sprig) fresh rosemary, picked
- (¼ teaspoon) red pepper flakes
- Crouton Garnish, optional:
- 114 g (4 slices) ciabatta bread, cubed
- 55 g (¼ cup) mozzarella cheese, shredded
- (1 Tablespoon) fresh rosemary, chopped
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, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- 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.
- 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.
Chef's Notes
- 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.
- Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
- One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.
Ingredients
- Soup:
- 45 ml (3 Tablespoons) extra virgin olive oil
- 60 g (½ small) onion, peeled, halved
- 15 g (5 ) garlic cloves, peeled
- (1 teaspoon) salt, optional
- 30 ml (2 Tablespoons) tomato paste
- 900 g (2 pound) Roma tomatoes
- 850 g (2 cans) white beans, drained, rinsed
- 960 ml (4 cups) vegetable broth
- (1 sprig) fresh rosemary, picked
- (¼ teaspoon) red pepper flakes
- Crouton Garnish, optional:
- 114 g (4 slices) ciabatta bread, cubed
- 55 g (¼ cup) mozzarella cheese, shredded
- (1 Tablespoon) fresh rosemary, chopped
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, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- 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.
- 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.
Chef's Notes
- 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.
- Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
- One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.
Ingredients
- Soup:
- 45 ml (3 Tablespoons) extra virgin olive oil
- 60 g (½ small) onion, peeled, halved
- 15 g (5 ) garlic cloves, peeled
- (1 teaspoon) salt, optional
- 30 ml (2 Tablespoons) tomato paste
- 900 g (2 pound) Roma tomatoes
- 850 g (2 cans) white beans, drained, rinsed
- 960 ml (4 cups) vegetable broth
- (1 sprig) fresh rosemary, picked
- (¼ teaspoon) red pepper flakes
- Crouton Garnish, optional:
- 114 g (4 slices) ciabatta bread, cubed
- 55 g (¼ cup) mozzarella cheese, shredded
- (1 Tablespoon) fresh rosemary, chopped
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, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- 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.
- 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.
Chef's Notes
- 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.
- Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
- One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.
