White Bean Tomato Soup
by: claire cary
This vegan white bean tomato soup is cozy, creamy and so easy to make. This one pot recipe is perfect for a quick vegan weeknight dinner and is even freezer friendly! Packed with flavor and high in protein.
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6
Ingredients
- ½ cup diced white or yellow onion
- 2 teaspoons minced garlic
- 2 tablespoons olive oil or butter
- 2 large carrots peeled and diced
- 3 cans navy beans drained and rinsed
- 1 30 ounce can fire roasted crushed tomatoes
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- ¼ cup parmesan see notes
- ½ teaspoon salt or more, to taste
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 cups chopped kale
Instructions
- Add the diced onion to a large pot with the olive oil.
- Saute for about 5 minutes.
- Add in the garlic and diced carrot.
- Saute an additional 5 or so minutes.
- Add in all ingredients aside from the kale and stir well.
- Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
- Take about 2 cups of soup and add to your blender. Puree until smooth.
- Add back to the pot, then stir well.
- Stir in the kale and let wilt.
- Taste and adjust flavors as desired, adding more salt or spice if needed.
- Serve warm and enjoy!
Notes
I love using navy beans because they're super small and pair well with the tomatoes. You can use cannellini beans if you can't find navy, or another small white bean.
I do not recommend chickpeas since they don't soften the same way regular white beans do.
Serving: 1cup / Calories: 288kcal / Carbohydrates: 44g / Protein: 15g / Fat: 7g / Fiber: 17g / Sugar: 3g
