Tomato and White Bean Soup

Photo: Julie Bidwell; Styling: Stephanie Hanes  
Recipe from All You

More From Allyou

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 19g
  • Carbohydrate: 55g
  • Fiber: 12g
  • Cholesterol: 12mg
  • Sodium: 758mg

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 carrots, chopped
  • 1 tablespoon tomato paste
  • 2 15.5-oz. cans white beans, such as cannellini, drained and rinsed
  • 3 cups low-sodium chicken broth
  • Salt and pepper
  • 1/4 cup pesto, optional
  • 1 1/2 cups garlic croutons, optional

Preparation

  1. 1. Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes. Stir in tomato paste and beans. Pour in broth, season with salt and pepper, increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring often, until vegetables are tender, about 10 minutes.
  2. 2. Remove soup from heat and allow to cool slightly. Working in batches, carefully puree soup in a blender until thick but still a bit chunky. Return soup to pot and bring to a simmer over medium heat. Season with salt and pepper. If soup is too thick, thin with additional broth. Serve hot, topped with pesto and croutons, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato and White Bean Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy