Tomato and White Bean Soup Recipe
Creamy, and bright with robust tomatoes and just the right amount of fennel, chile, and smoked paprika, this Tomato and White Bean Soup tastes delicious and is a breeze to make.
Servings: 6 servings
Calories: 177kcal
Equipment
- Dutch Oven
- Immersion Blender
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion (chopped)
- 6 cloves garlic (chopped)
- 1 medium fennel bulb (cored and chopped)
- 3 medium carrots (chopped)
- 4 ribs celery (chopped)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 2 teaspoons fine sea salt
- 1 (18.3 oz jar) whole peeled tomatoes
- 4 cups bone broth
- 3 cups cooked cannellini beans
Instructions
- Swirl the olive oil in a Dutch oven set over medium heat. When you feel the heat emanating off the pan, then dump in the onion, garlic, fennel, carrots, and celery. Sprinkle them with salt, crushed red pepper flakes, and smoked paprika.
- Let the vegetables cook in the hot oil, stirring occasionally, until they soften and release their aroma - about 8 minutes.
- Pour in the tomatoes and broth, and bring the contents of the pot up to a boil over medium-high heat. Immediately turn down the heat to medium low, and then stir in the beans. Simmer about 15 minutes until the vegetables are tender and the beans are warmed through.
- Turn off the heat, adjust seasoning with sea salt, and then purée until smooth. Ladle into soup bowls to serve it right away, or transfer to the refrigerator where the soup will keep up to 5 days.
Nutrition
Calories: 177kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 1611mg | Potassium: 507mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5530IU | Vitamin C: 21mg | Calcium: 113mg | Iron: 3mg
