Description
A comforting and protein-packed tomato basil soup with white beans, perfect for chilly days.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 small garlic cloves, minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
- 1 1/2 tbsp tomato paste
- 1 large (28 oz.) can whole tomatoes (no salt added)
- 2 1/2 cups reduced-sodium vegetable broth
- 1 (19 oz.) can white kidney beans, drained and rinsed
- 15 fresh basil leaves
- 2 tbsp grated Parmesan cheese
- 3 cups bread cubes
- 1/4 cup olive oil
- 1 tsp garlic, minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning (optional)
Instructions
- In a large pot, heat 1 tbsp of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, sea salt, black pepper, and Italian seasoning (if using), and cook for another minute until fragrant.
- Add the tomato paste, stirring well to combine, and let it cook for 2 minutes to deepen the flavors.
- Pour in the can of whole tomatoes, crushing them slightly as you add them.
- Add the vegetable broth and bring to a simmer, cooking for about 15 minutes.
- Stir in the white kidney beans and fresh basil leaves, and cook for an additional 5 minutes.
- Use an immersion blender to purée the soup until smooth, or transfer in batches to a countertop blender.
- If desired, mix in the grated Parmesan cheese for added flavor.
- For the homemade croutons, preheat the oven to 400°F (200°C).
- In a bowl, combine the bread cubes with 1/4 cup of olive oil, minced garlic, sea salt, black pepper, garlic powder, and Italian seasoning (if using). Toss well to coat.
- Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy, turning halfway through.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup of soup and 1/2 cup of croutons
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 10mg