This Tomato and White Bean Soup is a cosy, hearty dish that’s perfect for cold winter days. Not only is it packed with nutrition, but it also comes together in under 20 minutes, making it an ideal choice for a quick winter meal. Serve it with crusty bread for the ultimate winter comfort food!
Ingredients:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 can (14 oz) white beans (such as cannellini or great northern beans), drained and rinsed
- 2 cups vegetable broth
- 1 tsp dried basil (or 1 tbsp fresh basil)
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional for a bit of heat)
- Fresh parsley or basil for garnish
- Crusty bread for serving
Instructions:
- Sauté the Aromatics:
- Heat the olive oil in a medium-sized pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and sauté for another 1 minute, until fragrant.
- Add the Tomatoes and Beans:
- Stir in the tomato paste and let it cook for 1-2 minutes to deepen the flavour. Add the diced tomatoes, white beans, vegetable broth, dried basil, oregano, and red pepper flakes (if using). Stir to combine.
- Simmer and Serve:
- Bring the soup to a gentle simmer and cook for 10-15 minutes to allow the flavours to meld. Taste and season with salt and pepper as needed.
- Serve the soup hot, garnished with fresh parsley or basil. Pair it with crusty bread for dipping.
