Creamy White Bean and Tomato Soup Recipe

A delicious, healthy & comforting tomato soup thickened with blending white beans. Leftovers square measure nice for packed lunches! vegetarian, gluten-free, and simple.

It’s been a soupy week around here. I’ve aforementioned it in all probability 100 times before, however I simply love the method of constructing soup. It makes Maine feel grounded and fancy all at a similar time. cooking tasteful things in a very pot is my plan of an ideal night. It may be Tuesday night, it may be Friday night – it doesn’t interest Maine.

I created this one last weekend once my ma came to go to and once more a couple of days later for Jack United Nations agency had been out of city. the most effective half regarding all of this soup creating (and testing and shooting) is that the leftover lunch soup – as a result of second day soup is wherever it’s at. Trust me, you’ll need to create further and store away the leftovers for lunch all week. It gets higher and higher.

Because it’s the center of winter, I used canned tomatoes, that makes this soup “soup-er” simple. I thickened the soup with white beans (half blending and left whole for texture). For further soupiness, I conjointly blending in some raw cashews. If you’re searching for a lighter additional tomato-y soup, you'll skip them – I truly find it irresistible each ways that, looking on what I’m within the mood for.

Ingredients :

1½ tablespoons extra-virgin oil
1 medium yellow onion, diced
2 garlic cloves, chopped
2 carrots, chopped
splash of vino (or a couple of teaspoons balsamy vinegar)
1 (28-ounce) will whole tomatoes
3 to four sprigs recent thyme
2 cups vegetable broth
¼ cup raw cashews (optional, for further creaminess)
1½ cups poached cannellini beans, divided
3 cups baby spinach
½ teaspoon ocean salt, additional to style
freshly ground black pepper

Instructions :

Heat the oil in a very massive pot over medium-low heat. Add the onion and a couple of generous pinches of salt and pepper. Cook for a couple of minutes, stirring, then add the garlic and carrots. Cook till the onion is soft and semitransparent and therefore the carrots begin to melt, eight to ten minutes.
Add the tomatoes, breaking them up within the pot with a picket spoon. Season with additional salt and pepper and cook for eight additional minutes, or till the tomatoes cook down and still break apart.
Add the wine, stir and let the alcohol cook off for regarding one minute. Add the cashews, if using, 1/2 the white beans, the thyme sprigs, the broth and simmer for twenty minutes, stirring sometimes.
Remove the thyme sprigs from the pan and thoroughly pour the mixture into a mixer, operating in batches if necessary. mix the soup then season to style with salt, pepper. If the soup is simply too thick, add a touch additional broth or water.
Pour the blending soup back to the pot. Add the remaining beans and therefore the spinach and simmer over low heat till the spinach is limp and therefore the soup is hot. Season to style and serve.