Description
Warm, comforting soup made by sautéing onions, carrots, garlic, and tomato paste, simmered with white beans and tomatoes in flavorful vegetable broth. Finished with fresh parsley, lemon juice, and Parmesan cheese for brightness and richness.
Ingredients
1½ tablespoons extra virgin olive oil
1 onion, diced
1 carrot, diced (optional)
Salt and pepper, to taste
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried mixed herbs
2 cans (15 oz each) white beans, rinsed and drained
1 can (15 oz) plum or diced tomatoes
3 cups low-sodium vegetable broth
1 teaspoon fine salt
½ cup grated Parmesan cheese
⅓ cup chopped fresh parsley
1 tablespoon lemon juice (or more to taste)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrot, and a pinch of salt; cook about 5 minutes until softened.
Add garlic and tomato paste; cook 1 minute until fragrant.
Add white beans, tomatoes, broth, salt, and pepper. Simmer covered for 20–25 minutes, stirring occasionally until flavors meld and carrot softens.
Turn off heat and stir in lemon juice, Parmesan cheese, and fresh parsley. Adjust seasoning.
Serve with crusty bread or croutons.
Notes
Use low-sodium broth to control saltiness.
Stir occasionally to prevent sticking.
Add fresh lemon juice gradually for brightness.
Use ripe tomatoes for best flavor.
Blend part of soup for creamy texture if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 9
- Sodium: Variable depending on broth
- Fat: 5
- Carbohydrates: 24
- Fiber: 6
- Protein: 6
Keywords: white bean tomato soup, hearty bean soup, vegetable tomato soup, comforting vegan soup, healthy bean soup