Description
Warm, hearty, and bursting with flavor, this White Bean Soup with Tomatoes and Garlic is the ultimate comfort food. Featuring creamy white beans, fire-roasted tomatoes, and a rich garlic-infused broth, it’s a simple yet satisfying dish perfect for any occasion. Pair it with crusty bread or a fresh salad for a complete meal that’s as nutritious as it is delicious.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 medium carrots, peeled and diced (~1 ¼ cup)
- 2 large shallots, peeled and diced (~¾ cup)
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ½ teaspoon dried thyme leaves
- ⅛–½ teaspoon crushed red pepper flakes (to taste)
- 1 tablespoon tomato paste
- 4 chicken bouillon cubes dissolved in 4 cups boiling water (or 4 cups chicken/vegetable stock)
- 2 (14-ounce) cans white beans (e.g., cannellini or great Northern, with liquid)
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 bay leaf
- 1 Parmesan rind (optional)
- ¼ cup heavy cream (optional)
- ¼ cup freshly grated Parmesan cheese (optional)
Optional Toppings:
- Croutons
- Fresh herbs (e.g., parsley or basil)
- Pesto
- White balsamic vinegar or lemon wedges
- Serving Suggestions:
- Garlic bread
- Italian chopped salad
- Cooked grains like rice, quinoa, or farro
Instructions
- Sauté the Vegetables:
- Heat olive oil in a large heavy pot over medium heat.
- Add the diced carrots and sauté for about 3 minutes, stirring frequently.
- Reduce heat to medium-low, add the shallots, and cook for 2 minutes until softened.
- Add Aromatics and Tomato Paste:
- Stir in garlic, Italian seasoning, thyme, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook for about 1 minute until fragrant.
- Add the tomato paste and cook, stirring constantly, for 1–2 minutes until caramelized.
- Deglaze the Pot:
- Increase the heat to medium and pour in the bouillon water or stock.
- Scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Add Beans, Tomatoes, and Rind:
- Stir in the canned white beans (with their liquid), fire-roasted tomatoes, bay leaf, and Parmesan rind.
- Bring the soup to a boil over high heat.
- Simmer the Soup:
- Reduce the heat to low, cover the pot, and let the soup simmer gently for 10 minutes.
- Uncover, stir the soup, and continue to simmer uncovered for another 10 minutes.
- Add Cream and Parmesan:
- Remove the bay leaf and Parmesan rind using tongs.
- Stir in heavy cream and grated Parmesan, if using. Adjust the seasoning with additional salt, pepper, or a splash of white balsamic vinegar for brightness.
- Garnish and Serve:
- Ladle the soup into bowls and garnish with fresh herbs, croutons, pesto, or extra Parmesan.
- Serve with garlic bread, a fresh salad, or grains on the side.
Notes
- Make It Dairy-Free: Skip the cream and Parmesan, or use dairy-free alternatives.
- Adjust the Heat: Add more or less crushed red pepper flakes to suit your spice tolerance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the soup to cool completely, then freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Optional Additions: Stir in fresh spinach or kale during the last few minutes of cooking for added nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-Inspired