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–+ servings
White Bean And Tomato Soup

Creamy White Bean and Tomato Soup for Cozy Nights

This Creamy White Bean and Tomato Soup is a comforting dish perfect for chilly nights, made with wholesome ingredients and packed with flavor.
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Prep Time 1 hour
Cook Time 1 hour
Resting Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Dried Cannellini Beans other small white beans can be substituted
  • 6 cups Boiling Hot Water or Vegetable Stock vegetable stock adds extra flavor
  • 1 medium Onion finely chopped
  • 1 leaf Bay Leaf remove before serving
For the Vegetables
  • 2 medium Carrots sliced into ½ cm rounds
  • 2 stalks Celery include some leaves for added taste
  • 2 medium Ripe Tomato freshly grated, skin discarded
  • 2 tbsp Tomato Paste
For the Finishing Touches
  • 2 tbsp Extra Virgin Olive Oil opt for high-quality varieties
  • 1 tsp Freshly Ground Pepper optional chili pepper for heat

Equipment

  • large pot

Method
 

Step-by-Step Instructions for White Bean and Tomato Soup
  1. Soak the dried cannellini beans in plenty of water for at least 1 hour. Drain and place them in a large pot with boiling hot water or vegetable stock, ensuring water is about 2 inches above the beans.
  2. Add bay leaf and finely chopped onion to the pot, season with salt and bring it to a gentle boil. Reduce heat, cover, and simmer for about 1 hour, or until the beans are tender.
  3. Stir in tomato paste, freshly grated tomato, diced celery, sliced carrots, extra virgin olive oil, and optional chili pepper. Mix thoroughly and season with freshly ground pepper.
  4. Increase heat to medium, cover the pot and let the soup simmer for an additional 30 minutes, stirring occasionally.
  5. Raise heat to medium-high and cook uncovered, stirring frequently for about 10 minutes, until the soup thickens to your desired consistency.
  6. Let the soup stand for about 15 minutes, partially covered, before serving.
  7. Ladle the soup into bowls, drizzle with extra virgin olive oil and season with additional freshly ground pepper or red pepper flakes. Serve warm.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 700mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 450IUVitamin C: 12mgCalcium: 60mgIron: 3mg

Notes

For a creamier consistency, blend a portion of the soup and stir it back in. Store leftovers in an airtight container for up to 3 days.

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