SOUP
Harvest Tomato & White Bean Soup
White beans thicken a tomato and vegetable broth into a filling soup with onion, garlic and fresh thyme. Mash a few beans in the pot for body while leaving most of them whole.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 239 kcal
- Protein
- 13.0 g
- Fat
- 4.0 g
- Carbs
- 39.0 g
Estimated values per serving.
Ingredient Visual Board
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The visual board and instructions describe the original recipe for 4 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Dice the onion, mince the garlic and drain and rinse the beans. Keep the thyme sprigs whole so you can lift them out before serving.
Warm the olive oil in a soup pot over medium heat. Add the onion and a pinch of salt; cook for 4–5 minutes, stirring, until translucent and soft at the edges.
Stir in the garlic for 30 seconds. Add the diced tomatoes, vegetable broth and thyme, scraping the base of the pot as the liquid warms.
Bring the broth to a gentle boil, then lower the heat and simmer for 5 minutes so the tomatoes soften into the stock.
Add the beans and simmer for 10 minutes. Stir now and then so the beans do not catch on the bottom.
Press about half a cup of beans against the side of the pot with a spoon to thicken the broth, or leave them whole for a lighter soup.
Remove the thyme stems. Taste the soup and adjust the salt and black pepper before ladling it into bowls.
GOOD TO KNOW
Kitchen Notes
- Rinse canned beans under cool water and drain them before adding them to the pot.
- Mash a small portion of the beans for a thicker broth while keeping the rest intact.
- Taste the broth before adding much salt; packaged stock can vary in saltiness.
Storage & reheating
Storage: Refrigerate in a covered container for up to 4 days, or freeze for up to 2 months.
Reheating: Warm over medium-low heat and stir as it heats. Add broth or water if the soup has thickened.
FROM SUE · PRINTABLE RECIPE
Harvest Tomato & White Bean Soup
White beans thicken a tomato and vegetable broth into a filling soup with onion, garlic and fresh thyme. Mash a few beans in the pot for body while leaving most of them whole.
Prep: 10 minutes · Cook: 25 minutes · Total: 35 minutes · Serves: 4
Ingredients
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 400 g (1 can) Canned diced tomatoes
- 480 g (2 cans) White beans, drained and rinsed
- 4 Fresh thyme sprigs
- 1 l Vegetable broth
- to taste Salt and black pepper
Instructions
- Dice the onion, mince the garlic and drain and rinse the beans. Keep the thyme sprigs whole so you can lift them out before serving.
- Warm the olive oil in a soup pot over medium heat. Add the onion and a pinch of salt; cook for 4–5 minutes, stirring, until translucent and soft at the edges.
- Stir in the garlic for 30 seconds. Add the diced tomatoes, vegetable broth and thyme, scraping the base of the pot as the liquid warms.
- Bring the broth to a gentle boil, then lower the heat and simmer for 5 minutes so the tomatoes soften into the stock.
- Add the beans and simmer for 10 minutes. Stir now and then so the beans do not catch on the bottom.
- Press about half a cup of beans against the side of the pot with a spoon to thicken the broth, or leave them whole for a lighter soup.
- Remove the thyme stems. Taste the soup and adjust the salt and black pepper before ladling it into bowls.
Kitchen notes
- Rinse canned beans under cool water and drain them before adding them to the pot.
- Mash a small portion of the beans for a thicker broth while keeping the rest intact.
- Taste the broth before adding much salt; packaged stock can vary in saltiness.