Description
This Tomato and White Bean Soup is a hearty and comforting dish perfect for a cozy meal. Combining the rich flavors of diced tomatoes, creamy white beans, and aromatic herbs, this soup is both nutritious and satisfying. Ready in just 40 minutes, it’s an easy and wholesome choice for lunch or dinner that serves four people.
Ingredients
Scale
Main Ingredients
- 2 cups diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a pot over medium heat until shimmering.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and sauté until they become softened and fragrant, about 3 to 5 minutes.
- Cook tomatoes: Stir in the diced tomatoes and cook for 5 minutes, allowing their flavors to develop and soften further.
- Add beans and broth: Mix in the drained and rinsed white beans, 4 cups of vegetable broth, dried basil, and dried oregano, stirring to combine all ingredients evenly.
- Simmer soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to meld the flavors.
- Season: Taste the soup and season with salt and pepper according to your preference.
- Serve hot: Ladle the soup into bowls and serve immediately while warm for the best comfort and flavor.
Notes
- For a smoother texture, blend part or all of the soup before serving.
- Adding a splash of lemon juice or a sprinkle of Parmesan cheese can enhance flavor.
- Serve with crusty bread for a complete meal.
- Adjust herbs to taste; fresh herbs can be substituted if available.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
