Rustic Tomato & White Bean Soup

Rustic Tomato & White Bean Soup

A pot of tomatoes, tender white beans, and plenty of basil. Simple pantry ingredients, one good loaf of bread, and dinner is sorted.

Adjust servings to scale ingredients. Pan size and cooking time may need to change.

You'll need: A heavy-bottomed soup pot and a wooden spoon

Ingredients

• 2 tbsp olive oil, plus a little to serve
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 800 g canned crushed tomatoes
• 480 g cooked cannellini beans, drained and rinsed
• 600 ml vegetable stock
• 0.5 tsp dried oregano
• 0.5 tsp fine salt, or to taste
• 15 g fresh basil, roughly torn
• black pepper and crusty bread, to serve

Let’s make it

1. Warm the olive oil in a soup pot over medium heat. Add the onion and carrot. Cook for 6–7 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another minute.
3. Add the crushed tomatoes, beans, stock, oregano, and salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally, until the carrot is tender.
4. Mash a few spoonfuls of beans against the side of the pot to thicken the soup. Add a splash of water if you prefer a looser texture. Taste and adjust the salt and pepper.
5. Stir in most of the basil. Ladle into bowls, finish with the remaining basil and a drizzle of olive oil, and serve with crusty bread.

Made something good? Save this recipe for another cozy day.

https://thecozyforkful.com/rustic-tomato-white-bean-soup/