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–+ servings
Benjamin

Vegan White Bean Tomato Garlic Stew

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Sauté the Vegetables:
  1. Heat olive oil in a large heavy pot over medium heat.
  2. Add the diced carrots and sauté for about 3 minutes, stirring frequently.
  3. Reduce heat to medium-low, add the shallots, and cook for 2 minutes until softened.
Add Aromatics and Tomato Paste:
  1. Stir in garlic, Italian seasoning, thyme, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Cook for about 1 minute until fragrant.
  3. Add the tomato paste and cook, stirring constantly, for 1–2 minutes until caramelized.
Deglaze the Pot:
  1. Increase the heat to medium and pour in the bouillon water or stock.
  2. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add Beans, Tomatoes, and Rind:
  1. Stir in the canned white beans (with their liquid), fire-roasted tomatoes, bay leaf, and Parmesan rind.
  2. Bring the soup to a boil over high heat.
Simmer the Soup:
  1. Reduce the heat to low, cover the pot, and let the soup simmer gently for 10 minutes.
  2. Uncover, stir the soup, and continue to simmer uncovered for another 10 minutes.
Add Cream and Parmesan:
  1. Remove the bay leaf and Parmesan rind using tongs.
  2. 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:
  1. Ladle the soup into bowls and garnish with fresh herbs, croutons, pesto, or extra Parmesan.
  2. 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.

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