Tomato and White Bean Soup

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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!