White Bean Tomato Soup
Introduction
Ah, the joy of making a warm, hearty soup on a chilly evening! There’s nothing quite like the comforting smell of sautéed onions and garlic wafting through the kitchen. This white bean and vegetable soup has quickly become a favorite in my home—not just because it’s delicious, but because it’s a lovely reminder of how simple ingredients can come together to create something so cozy. Sometimes the recipe doesn’t go perfectly, and I’ve had my fair share of onion tears and accidental spills, but hey, that’s part of the fun, right? So grab your favorite big pot, and let’s get started!
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 large carrot, diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon ground black pepper
1 teaspoon salt
1 can (15 ounces) diced tomatoes
1 can (15 ounces) white beans, drained and rinsed
4 cups vegetable broth
2 cups water
1 bay leaf
Fresh parsley, chopped (for garnish)
Prep Time
About 10-15 minutes! You might find yourself doing a little dance as you chop veggies, or maybe juggling the carrots in your hands—uh, just me? Anyway, no need to rush; it’s all about enjoying the process!
Cook Time, Total Time, Yield
Cook time is around 30-35 minutes. So, that brings us to a total time of about 45-50 minutes from start to finish. And guess what? This recipe makes about 4-6 servings! Perfect for sharing—or for hoarding all to yourself and having leftovers for lunch the next day (not that I would ever do such a thing…).
Now, let’s hit the kitchen!
1. Heat that olive oil in a large pot over medium heat. Toss in the diced onion, celery, and carrot. Cook until they’re soft—about 5-7 minutes. Maybe distract yourself by listening to your favorite podcast (like I do when I’m trying not to burn the garlic).
2. Add in the minced garlic, thyme, oregano, red pepper flakes, black pepper, and salt. Let those flavors mingle for another minute or two. Oh boy, you’ll want to have a good nose for this part!
3. Pour in the diced tomatoes, white beans, vegetable broth, water, and add that bay leaf. Stir it all up!
4. Bring your pot to a simmering boil, then lower that heat! Let it all bubble together for 20-25 minutes. This is where the magic happens—your kitchen is about to smell heavenly.
5. Once the bay leaf comes out, you can blend part of the soup if you prefer that creamy texture. A little blending can make a world of difference.
6. Taste and adjust seasoning… may I say, salt is your friend!
7. Finally, ladle the soup into bowls, sprinkle some fresh chopped parsley on top, and serve. It’s like a warm hug in a bowl. Enjoy!
Detailed Directions and Instructions
Step 1: Sauté the Vegetables
In a large pot, pour in the olive oil and heat it over medium heat. Once it’s shimmering, toss in the diced onion, celery, and carrot. Stir occasionally and let them cook until they soften up—this should take about 5-7 minutes. You want them to be tender but not mushy; we’re not making baby food here!
Step 2: Add the Aromatics
Now that the veggies are taking on a lovely texture, it’s time to bring in some flavor! Add the minced garlic, dried thyme, oregano, optional red pepper flakes for that kick, black pepper, and salt. Cook this fragrant mixture for another 1-2 minutes. The scent is going to be amazing; I promise, even your neighbor might come knocking for a taste!
Step 3: Combine the Ingredients
Pour in the can of diced tomatoes (with all those juicy juices), the white beans, vegetable broth, water, and toss in the bay leaf. Stir everything together until it’s nicely combined. You should start to see everything meld together—it’s already looking like a warm hug in a bowl!
Step 4: Simmer and Blend
Bring your concoction to a boil, then reduce the heat and let it simmer for about 20-25 minutes. This is the time for the flavors to have a little dance party together. If you’re feeling adventurous, this is where you can partially blend the soup for a creamier texture. Grab an immersion blender, or carefully transfer half of it to a regular blender, puree it, and return it to the pot. Watch out for splatters; soup can be sneaky!
Step 5: Season to Taste
After simmering, remove that pesky bay leaf (nobody wants to bite into that)! Take a moment to taste and adjust the seasoning. If it needs a bit more salt or pepper, feel free to add what you like. This is your soup, after all!
Step 6: Serve and Garnish
Ladle the soup into bowls and don’t forget the finishing touch—garnish with fresh chopped parsley. It adds a burst of color and freshness that makes all the difference.
Notes
Storage Suggestions
Leftovers can be stored in an airtight container in the fridge for up to a week, or you can freeze it for a rainy day. Just make sure to leave a little room in the container as it expands when frozen!
Ingredient Substitutions
Feel free to play around! If you have other beans lying around, throw those in. Can’t stand tomatoes? Replace them with some fresh veggies instead. It’s all about what you enjoy!
Serving Suggestions
This soup pairs perfectly with crusty bread or a simple salad. Invite some friends over, and you have a cozy dinner ready to impress!
Enjoy the warmth and the deliciousness of your homemade soup!
Cook techniques
Sautéing Aromatics
Start by heating olive oil over medium heat to bring out its fruity aroma. Then add diced onion, celery, and carrot. This veggie trio is the flavor base, so cook them gently until they’re soft and just starting to brown—usually around 5 to 7 minutes. Patience here really pays off; this stage builds the backbone of the whole soup.
Blooming Spices and Herbs
After your veggies are nice and soft, toss in the minced garlic along with dried thyme, oregano, red pepper flakes, black pepper, and salt. Stir everything for 1 to 2 minutes until the kitchen fills with that warm, herby aroma. This step is key because heating your dried herbs and spices in oil releases their essential oils and boosts flavor. It’s like waking them up!
Simmering Soup
Once everything’s combined with the tomatoes, beans, broth, water, and bay leaf, bring the mix to a boil, then reduce to a gentle simmer. This slow bubbling is magic—it lets all those flavors blend and mellow together. About 20 to 25 minutes is usually perfect. Just keep an eye so it doesn’t stick or boil over (yeah, been there).
Partially Blending for Creaminess
If you like your soup a little creamier but not fully smooth, here’s a nifty trick: scoop out about half and puree it either with an immersion blender right in the pot or pop it in a regular blender carefully. Pour it back in and stir. This adds a luscious body while keeping some chunks for texture. Fair warning: I once overblended and turned my batch into something closer to a puree—still tasty, just a bit unexpected!
Final Seasoning Adjustments
Always taste before serving. Sometimes the soup needs a pinch more salt or a crack of black pepper to really sing. Don’t be shy adjusting—the right seasoning makes all the difference. I often add a little extra salt at the end after tasting, especially if I used low-sodium broth.
Garnishing with Fresh Parsley
Just before serving, sprinkle freshly chopped parsley over each bowl. It adds a fresh, bright touch that lifts the whole dish. Plus, it makes everything look way more inviting—even on those messy days when the kitchen’s less than pristine.
FAQ
Can I use fresh herbs instead of dried?
Absolutely! Use about three times the amount of fresh herbs as dried because fresh ones are less concentrated. Just add them towards the end of cooking so their flavor stays vibrant and doesn’t turn bitter.
What if I don’t have an immersion blender?
No worries! You can carefully transfer half of the soup to a regular blender in batches and puree until smooth. Just be extra cautious with hot liquids—blend in small amounts and hold the lid with a kitchen towel to avoid splashes.
Can I make this soup ahead of time?
Yes, it actually tastes better the next day once all the flavors have fully melded. Store it in an airtight container in the fridge for 3-4 days. When reheating, stir gently and add a splash of water or broth if it’s thickened too much.
Is there a way to make this soup heartier?
Try adding cooked pasta, rice, or even some chopped kale or spinach near the end of cooking. It’s a great way to add texture and nutrition, especially if you want a fuller meal.
Can I use canned beans other than white beans?
Yes, swap in whatever you have! Chickpeas or kidney beans work well. Just rinse them thoroughly to cut down on that canned taste, and add them with the rest of the soup ingredients.
Why did my soup turn out too watery?
Sometimes broth and water amounts can vary based on personal preference or the brand used. To fix this, simmer uncovered a bit longer to let some liquid evaporate, or blend more of the soup for a thicker consistency.
Conclusion
This comforting soup is the perfect dish for those chilly evenings when you want something warm and nourishing. It’s amazing how a few simple ingredients can come together to create such rich and hearty flavors. Each spoonful not only fills your belly but also warms your heart. It’s a recipe you can easily tweak based on what you have on hand or your taste preferences. Whether you enjoy it as a main course or a starter, this soup has that homey vibe that makes every meal feel special. Plus, it’s a wonderful way to sneak in some veggies and fulfill your daily fiber needs. So, gather around the table, share it with loved ones, and let the aroma fill your home. Who knows? It might even become a new family favorite!
Chickpea and Spinach Stew
This is a delightful twist on the original recipe. Simply swap the white beans with chickpeas and toss in a couple of cups of fresh spinach during the last few minutes of cooking. The spinach adds a vibrant color and a boost of nutrients, making this stew even more satisfying.
Roasted Red Pepper and Tomato Soup
For a bit of a smoky and sweet flavor, add a jar of roasted red peppers to your ingredients list. Blend them with the diced tomatoes for a thicker, creamier texture. This soup pairs beautifully with a slice of crusty bread, perfect for dipping!
Quinoa and Vegetable Medley
Need a bit more protein? Just stir in a half-cup of cooked quinoa towards the end of the cooking process. Quinoa not only adds substance but is also a complete protein, making this soup a fantastic meal option for vegetarians.
Spicy Lentil Soup
If you’re craving a little heat, consider adding a cup of red lentils to the pot along with your other ingredients. They cook down to a soft texture that thickens the soup beautifully. Plus, the extra protein and fiber from lentils make this a powerhouse dish.
Creamy Coconut Tomato Soup
Want a hint of tropical flair? Stir in a can of coconut milk towards the end of cooking. It adds a luxuriously creamy texture and balances the acidity of the tomatoes. This variation is a lovely twist that will transport your taste buds somewhere sunny!
Herbed Couscous Soup
For a unique texture, think about adding some cooked herb-flavored couscous just before serving. The couscous absorbs the flavors of the soup, providing a delightful bite that’s both filling and satisfying.
These variations not only keep your meals exciting but also allow you to experiment in the kitchen, turning that peaceful cooking time into an adventurous culinary journey. Enjoy every moment!
