Perfectly creamy, endlessly adaptable, and super easy to prepare, this Tomato Cannellini White Bean Soup will keep you cozy and warm all season long. Made with a handful of basic pantry ingredients, like cans of white beans and tomatoes, this soup recipe is surprisingly rich and deliciously complex. Load the top with pesto, parmesan, and croutons for a soup experience you soon won’t forget!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optional Toppings:Croutons Fresh Herbs (Italian Parsley or Fresh Basil), Pesto, White Balsamic Vinegar or Lemon Wedges
ServingSuggestions:Garlic BreadItalian Chopped Salad, or Cooked Grains
Instructions
Sauté Veggies: Heat the oil in a large heavy sauce pot over medium heat. Once hot and shimmering, add the carrots and sauté, stirring often, for 3 minutes. Lower the heat to medium-low and add the shallots. Cook, stirring often, for 2 minutes, or until the onions are soft.
Add Aromatics, and then Tomato Paste: Add the garlic, Italian seasoning, dried thyme, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring constantly, until fragrant, about 1 minute. Then, add the tomato paste and cook, stirring constantly, for 1-2 minutes or until the tomato paste is caramelized.
Deglaze with the Bouillon Water or Stock: Increase heat to medium and deglaze the pan with the bouillon water, using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.
Add the White Beans, Tomatoes, Bay Leaf, and Rind: Next, add both cans of white beans along with their liquid, fire-roasted tomatoes, bay leaf, and Parmesan rind, if using. Increase the heat to high and bring the soup to a boil.
Cook Soup: Once boiling, immediately reduce the heat to maintain a simmer. Then, cover the pot of soup and let the soup gently simmer for 10 minutes. Next, uncover the soup and give it a good stir. Let the soup continue to simmer, uncovered, for an additional 10 minutes.
Add Cream and Parmesan: Next, use tongs to remove and discard the bay leaf and parmesan cheese rind. Then, stir the heavy cream and grated parmesan into the soup, if using. Taste the cannellini bean tomato soup and adjust for taste, stirring in the baby spinach if using, adding fresh herbs for freshness, white balsamic or lemon juice for acidity, cream for richness, and salt and pepper for overall flavor.
Garnish and Serve Soup: Ladle the soup into individual bowls and top with fresh herbs, croutons, a dollop of pesto and a sprinkle of grated parmesan, if using. Serve with garlic bread, Italian salad, or grains on the side and enjoy!
Notes
Additions: This soup recipe is highly customizable. I like to add diced celery if I have it on hand (add it with the carrots) and fresh baby spinach (stir it in with the cream and parmesan). Crispy crumbled bacon or prosciutto is also excellent here.
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.