Ingredients
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1 tbsp olive oil
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1 yellow onion, diced
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3 cloves garlic, minced
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2 tbsp tomato paste
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1 (28 oz) can crushed tomatoes
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3 cups vegetable broth
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2 (15 oz) cans cannellini beans (or navy/great northern beans), drained and rinsed
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1/2 cup heavy cream (or full-fat coconut milk)
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1 tsp Italian seasoning
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Salt and pepper to taste
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For serving: Grated Parmesan cheese, fresh basil or parsley, crusty bread
Instructions
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Heat olive oil in a large Dutch oven or pot over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
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Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
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Pour in the crushed tomatoes, vegetable broth, and drained beans. Stir to combine.
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Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
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Using an immersion blender, carefully blend the soup until completely smooth. (Alternatively, blend in batches in a countertop blender).
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Stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste.
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Serve hot, garnished with Parmesan cheese and fresh herbs, with crusty bread on the side.
Notes
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Bean Options: Cannellini, navy, or great northern beans all work perfectly in this soup recipe.
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Dairy-Free: Substitute the heavy cream with full-fat coconut milk.
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Meal Prep Dream: This white bean soup is perfect for meal prep. It tastes even better the next day as the flavors have more time to meld. Store in airtight containers in the fridge for up to 4 days.
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Thickness: If the soup becomes too thick upon standing, thin it with a little extra vegetable broth or water when reheating.
- Prep Time: 5
- Cook Time: 25
- Category: Soup, Main Course
- Method: Simmering, Blending
- Cuisine: American
- Diet: Vegetarian