Tomato and White Bean Soup

Italian Tomato and White Bean Soup with Cilantro and Black Pepper

Region / culture: Italy | Servings: 6 |

Vegetarian diet

Introduction

Tomato and White Bean Soup is a hearty and flavorful dish that is perfect for a cozy night in. This soup is packed with protein and fiber, making it a satisfying and nutritious meal. The combination of creamy white beans and tangy tomatoes creates a delicious and comforting flavor profile that is sure to please your taste buds.

History

This recipe has its roots in Italian cuisine, where beans are a staple ingredient in many traditional dishes. White beans, also known as cannellini beans, are commonly used in Italian cooking for their creamy texture and mild flavor. When combined with tomatoes, herbs, and seasonings, they create a delicious and comforting soup that has been enjoyed for generations.

Ingredients

2 (16 oz (454 g)) cans of cannellini (large white beans), rinsed and drained
1 (28 oz (794 g)) can of stewed tomatoes
2 scallions (green parts only), chopped
1 cup of vegetable broth
2 tbsp of minced fresh cilantro or dill, or more to taste
1 to 2 tsp of salt-free herb-and-spice seasoning mix, or to taste
Freshly ground black pepper, to taste

How to prepare

Using a food processor, puree half of the beans until smooth.
Add the tomatoes with their liquid and scallions to the food processor, and puree until smooth.
Transfer the puree to a large saucepan.
Stir in the remaining beans, broth, cilantro, seasoning mix, and pepper.
Warm the mixture through over low heat, stirring occasionally.
Serve hot.

Variations

Add diced carrots, celery, or bell peppers for extra vegetables and flavor.
Stir in cooked pasta or rice for a heartier soup.
Top with grated Parmesan cheese or a dollop of Greek yogurt for a creamy finish.

Cooking Tips & Tricks

Be sure to rinse and drain the canned beans before using them in the recipe to remove any excess sodium.

- For a smoother texture, puree half of the beans in a food processor before adding them to the soup.

- Adjust the seasoning mix and dill to taste, as everyone's preferences for salt and herbs may vary.

- For a thicker soup, simmer the mixture for longer to allow the flavors to meld together.

Serving Suggestions

Serve Tomato and White Bean Soup hot with a side of crusty bread or a green salad for a complete and satisfying meal. Garnish with a sprinkle of fresh dill or a drizzle of olive oil for added flavor.

Cooking Techniques

Use a food processor to puree the beans and tomatoes for a smooth and creamy texture.

- Simmer the soup over low heat to allow the flavors to meld together and develop a rich and savory taste.

Ingredient Substitutions

Use any variety of white beans, such as navy beans or great northern beans, in place of cannellini beans.

- Substitute fresh tomatoes for canned stewed tomatoes if desired.

- Use chicken or beef broth in place of vegetable broth for a different flavor profile.

Make Ahead Tips

Tomato and White Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve Tomato and White Bean Soup in individual bowls garnished with a sprig of fresh dill or a drizzle of olive oil. Pair with a slice of crusty bread or a side salad for a complete and satisfying meal.

Pairing Recommendations

This soup pairs well with a variety of dishes, including grilled cheese sandwiches, roasted vegetables, or a simple green salad. For a complete meal, serve with a glass of white wine or sparkling water.

Storage and Reheating Instructions

Store any leftover Tomato and White Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Tomato and White Bean Soup contains approximately 200 calories. This makes it a light and nutritious option for a meal or snack.

Carbohydrates

Each serving of Tomato and White Bean Soup contains approximately 30 grams of carbohydrates. The majority of these carbohydrates come from the beans and tomatoes, which are both excellent sources of fiber and essential nutrients.

Fats

This soup is low in fat, with only a small amount coming from the vegetable broth and any added seasonings. Each serving contains approximately 2 grams of fat, making it a healthy and nutritious option for those watching their fat intake.

Proteins

Tomato and White Bean Soup is a great source of protein, with each serving containing approximately 10 grams. The white beans are rich in protein, making this soup a satisfying and filling meal that will keep you energized throughout the day.

Vitamins and minerals

This soup is packed with vitamins and minerals, including vitamin C, vitamin A, potassium, and iron. The tomatoes provide a healthy dose of vitamin C, while the white beans are a good source of potassium and iron.

Alergens

This recipe is free of common allergens such as dairy, nuts, and gluten. However, if you have a specific allergy or dietary restriction, be sure to check the labels of the ingredients used in the recipe to ensure they are safe for you to consume.

Summary

Overall, Tomato and White Bean Soup is a nutritious and delicious option for a meal or snack. It is low in fat, high in protein, and packed with vitamins and minerals, making it a healthy choice for any time of day.

Summary

Tomato and White Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in. Packed with protein, fiber, and essential vitamins and minerals, this soup is a healthy and satisfying option for any time of day. Enjoy the creamy texture and savory flavor of this Italian-inspired dish with your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tomato and White Bean Soup. It was many years ago, during a trip to Tuscany, Italy. I had always been fascinated by the Italian way of cooking, with their emphasis on fresh, simple ingredients and bold flavors. As I wandered through the bustling streets of Florence, I stumbled upon a small trattoria tucked away in a quiet corner. The aroma of garlic and tomatoes wafted out of the open windows, drawing me in like a moth to a flame.

Inside, I found myself surrounded by the sights and sounds of a busy kitchen. Pots simmered on the stove, knives clacked against cutting boards, and the chef moved with the precision and grace of a ballet dancer. I watched in awe as he effortlessly transformed humble ingredients into mouthwatering dishes that spoke to my soul.

One particular dish caught my eye - a rustic Tomato and White Bean Soup that seemed to embody everything I loved about Italian cuisine. The chef noticed my curiosity and, with a twinkle in his eye, beckoned me over to the stove. He handed me a spoonful of the soup and watched with anticipation as I took my first bite.

The flavors exploded in my mouth - the sweetness of the tomatoes, the earthiness of the beans, the kick of garlic and herbs. It was like nothing I had ever tasted before, and I knew in that moment that I had to learn how to make it myself.

I begged the chef to share his recipe with me, but he only chuckled and shook his head. "Recipes are like secrets, my dear," he said. "They must be earned." And with that cryptic message, he bid me farewell and disappeared into the chaos of the kitchen.

Determined not to let this opportunity slip through my fingers, I spent the rest of my trip in Tuscany seeking out local cooks and grandmothers who might be willing to share their version of the Tomato and White Bean Soup recipe. Each one had their own twist on the dish, adding a pinch of this or a dash of that to make it uniquely their own.

One elderly woman, Maria, took me under her wing and invited me into her humble kitchen. She showed me how to slowly sauté onions and garlic in olive oil until they were golden and fragrant, the foundation of any good soup. She added in the tomatoes, crushing them by hand to release their juices, and let the mixture simmer until it was thick and rich.

Next came the white beans, cooked until they were tender but still held their shape. Maria explained that the secret to a good bean soup was to add a Parmesan rind to the pot, which infused the broth with a rich, nutty flavor that couldn't be replicated any other way.

As we sat down to eat, I couldn't help but marvel at the depth of flavor in each spoonful. It was as if the soup contained a piece of Maria's soul, a lifetime of memories and traditions distilled into a single dish.

When it was time for me to leave Tuscany and return home, Maria pressed a scrap of paper into my hand. On it was scribbled her recipe for Tomato and White Bean Soup, a precious gift that she had entrusted to me.

Over the years, I have made that soup countless times, each batch a little different from the last. Sometimes I add in a handful of fresh herbs from my garden, or a splash of wine for a touch of elegance. But no matter how I choose to interpret the recipe, the essence of it remains the same - a celebration of simple ingredients, lovingly prepared and shared with those I hold dear.

And so, whenever I make Tomato and White Bean Soup, I am transported back to that tiny trattoria in Florence, to Maria's kitchen with its worn wooden table and mismatched chairs. I am reminded of the power of food to connect us, to bridge the gap between strangers and friends, and to nourish not just our bodies, but our spirits as well.

For that, I am forever grateful. And as I ladle out steaming bowls of soup to my own family and friends, I can only hope that they too feel the sense of wonder and joy that I felt all those years ago in Tuscany.