Hearty tomato soup with white beans – Eat Healthy For Less
Time: 40 mins
Serves 4
This hearty White Bean and Tomato Soup is big on flavor and fantastically healthy thanks to its combination of veggies and legumes in a light, savoury broth. This soup is great the first day and fantastic the next! Feel free to warm up leftover bowls the following day or prepare this soup as part of your weekly meal prep.
341 calories per serving
Source: Peas and Crayons
Ingredients
- 2 TBSP olive oil plus any extra desired for drizzling
- 1 small yellow onion
- 4 cloves garlic
- ½ tsp chilli flakes
- ½ tsp salt
- Black pepper to taste
- 3 TBSP fresh chopped parsley or 1 TBSP dried, to taste
- 1-2 tsp fresh chopped basil or ½-1 tsp dried, to taste
- 1-2 tsp fresh thyme leaves or ½-1 tsp dried, to taste
- 2 tins white beans (cannellini, butter beans)
- 700mls vegetable stock (chicken stock will work too)
- 1 tin diced tomatoes
- 1 tsp lemon zestOPTIONAL EXTRAS
Chopped spinach or kale
Extra fresh parsley for topping
Parmesan or pecorino romano cheese (skip for vegan)
Baguette or garlic bread for dunking (skip for GF)
Method
Drain and rinse beans. Dice onion and mince garlic.
Heat a large dutch oven or heavy-bottomed pot to medium-high heat with 2 tsp olive oil.
Sauté onion for 5 minutes to soften, then add garlic,chilli flakes, salt, pepper, and fresh herbs. Cook for an additional minute, stirring constantly.
Stir in beans, stock, and tinned tomatoes.
Bring to a boil, then lower heat to a simmer. Cover and cook for 25 minutes.
Stir in lemon zest. Taste test and adjust salt, pepper, and herbs to taste.
Enjoy! You can top each bowl with a little drizzle of olive oil and any optional extras your heart desires.