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Tuscan Tomato White Bean Soup

Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.
Tuscan Tomato White Bean Soup

Submitted By:

Dietary Interests: High Fiber , High Protein , Vegetarian

Allergens: Dairy , Gluten

Yield:

8 servings (1.9 l)

Total Time:

1 Hour 4 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

8 servings (1.9 l)

Total Time:

1 Hour 4 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

8 servings (1.9 l)

Total Time:

1 Hour 4 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • Soup:
  • 3 Tablespoons (45 ml) extra virgin olive oil
  • ½ small (60 g) onion, peeled, halved
  • 5 (15 g) garlic cloves, peeled
  • 1 teaspoon salt, optional
  • 2 Tablespoons (30 ml) tomato paste
  • 2 pound (900 g) Roma tomatoes
  • 2 cans (850 g) white beans, drained, rinsed
  • 4 cups (960 ml) vegetable broth
  • 1 sprig fresh rosemary, picked
  • ¼ teaspoon red pepper flakes
  • Crouton Garnish, optional:
  • 4 slices (114 g) ciabatta bread, cubed
  • ¼ cup (55 g) mozzarella cheese, shredded
  • 1 Tablespoon fresh rosemary, chopped

Directions

  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  4. For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. 

Chef's Notes

  • For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. This is a great soup to freeze in batches and reheat when you are ready for a fresh soup.
  • Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
  • One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.

Ingredients

  • Soup:
  • 3 Tablespoons (45 ml) extra virgin olive oil
  • ½ small (60 g) onion, peeled, halved
  • 5 (15 g) garlic cloves, peeled
  • 1 teaspoon salt, optional
  • 2 Tablespoons (30 ml) tomato paste
  • 2 pound (900 g) Roma tomatoes
  • 2 cans (850 g) white beans, drained, rinsed
  • 4 cups (960 ml) vegetable broth
  • 1 sprig fresh rosemary, picked
  • ¼ teaspoon red pepper flakes
  • Crouton Garnish, optional:
  • 4 slices (114 g) ciabatta bread, cubed
  • ¼ cup (55 g) mozzarella cheese, shredded
  • 1 Tablespoon fresh rosemary, chopped

Directions

  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  4. For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. 

Chef's Notes

  • For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. This is a great soup to freeze in batches and reheat when you are ready for a fresh soup.
  • Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
  • One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.

Ingredients

  • Soup:
  • 3 Tablespoons (45 ml) extra virgin olive oil
  • ½ small (60 g) onion, peeled, halved
  • 5 (15 g) garlic cloves, peeled
  • 1 teaspoon salt, optional
  • 2 Tablespoons (30 ml) tomato paste
  • 2 pound (900 g) Roma tomatoes
  • 2 cans (850 g) white beans, drained, rinsed
  • 4 cups (960 ml) vegetable broth
  • 1 sprig fresh rosemary, picked
  • ¼ teaspoon red pepper flakes
  • Crouton Garnish, optional:
  • 4 slices (114 g) ciabatta bread, cubed
  • ¼ cup (55 g) mozzarella cheese, shredded
  • 1 Tablespoon fresh rosemary, chopped

Directions

  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
  2. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  4. For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. 

Chef's Notes

  • For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes. This is a great soup to freeze in batches and reheat when you are ready for a fresh soup.
  • Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
  • One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.