Tuscan Tomato White Bean Soup
Try this Tuscan Tomato White Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- 1 large onion chopped
- pinch of kosher salt
- 2 tbsp tomato paste
- 1/4 tsp red pepper flakes
- 1 sprig rosemary
- 4 garlic cloves smashed
- 1 tbsp extra-virgin olive oil plus more for drizzling
- 2 lbs tomatoes chopped (i used romas)
- 2 (15 oz) cans white beans drained and rinsed
- 1 quart low-sodium vegetable or chicken broth
- Carbohydrate 5.16213275144853 g
- Cholesterol 0 mg
- Fat 3.47771143604275 g
- Fiber 1.04651765434379 g
- Protein 0.775225629296588 g
- Saturated Fat 0.502543984394442 g
- Serving Size 1 1 -5 serving (276g)
- Sodium 9.67718289776583 mg
- Sugar 4.11561509710475 g
- Trans Fat 0.117990798888764 g
- Calories 52 calories
Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the onion, garlic, and Kosher salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for another minute, stirring occasionally. Add all but ½ cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, ¼ tsp red pepper flakes, and ½ tsp salt.Bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Discard the rosemary sprig and working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and and cover and keep warm.Top each bowl with the reserved chopped tomatoes and drizzle with olive oil.
