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Tomato White Bean Soup

This Tomato White Bean soup with tangy tomatoes, white beans, parmesan cheese is super satisfying and takes less than 30 minutes to make.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 252kcal
Author Subhasmita

Equipment

  • Dutch Oven
  • Instant Pot

Ingredients

  • 2 cups canned white beans drained and rinsed
  • 2 tablespoon butter
  • ¼ cup chopped onion
  • 1 tbsp Minced garlic
  • ½ cup chopped celery
  • ½ cup carrot
  • 1.5 tablespoon tomato paste
  • 2 cups crushed tomatoes
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 sprig rosemary
  • ½ teaspoon sugar (optional)
  • salt and pepper to taste
  • 2.5 - 3 cups vegetable stock
  • cup grated parmesan

Instructions

  • Melt butter in a soup pot or a dutch oven. Add chopped onion, celery, and garlic. Cook for a minute.
  • Add chopped carrot and saute for a couple of minutes. The veggies would be softened by now.
  • Add crushed tomato, tomato paste, basil, salt, pepper, sugar, rosemary sprig, bay leaf, and stock to the pot. Stir everything well. Once it comes to a boil, simmer for 5 minutes.
  • Stir in 1/2 cup of white beans to the pot. Using a hand blender blitz everything until smooth.
  • Stir in the rest of the bean, grated parmesan to the soup. Give everything a good mix.
  • Serve with bread.

Notes

  1. If the soup is too tart because of tomatoes, add an additional 1/2 teaspoon of sugar to balance the sourness.
  2. I like to add 1/4 teaspoon of chilli flakes to the soup for an extra kick. 
  3. You can add a handful of spinach or kale towards the end while adding parmesan cheese. 

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 34g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 998mg | Potassium: 931mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3641IU | Vitamin C: 15mg | Calcium: 215mg | Iron: 5mg