Recipes
Creamy White Bean and Tomato Soup
Creamy White Bean and Tomato Soup
With a chill still in the air, enjoy this light but fulfilling meal to help usher in the warmer days of spring.
TOTAL TIME: 45 Minutes
SERVES: 4
INGREDIENTS:
1 1/2 tablespoons extra virgin olive oil
1 yellow onion, diced
Salt and pepper to taste
2 garlic cloves, chopped
2 carrots, peeled and chopped
1 (28-ounce) can whole tomatoes
1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme
2 cups vegetable broth
1 (15.5-ounce) can cannellini beans, rinsed
PREPARATION AND COOKING:
1. Heat oil in a large pot over medium-low heat. Add onion; season with salt and pepper. Cook until onion is soft (about 5 minutes); add garlic and carrots.
2. Add tomatoes to pot; cook 10 minutes or until tomatoes begin to soften. Use a wooden spoon to break tomatoes apart as they cook.
3. Add vinegar, thyme, broth and white beans; simmer 20 minutes, stirring occasionally.
4. Carefully transfer the mixture into a blender, working in batches, if necessary. Blend soup to desired consistency; season with salt and pepper. If soup is too thick, add a little more broth or water.
5. Pour blended soup back into pot; season to taste and serve.
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