Tomato and Cannellini Bean Soup

YOU’LL NEED

 Here are the five ingredients you’ll need to make this recipe:

*tomato: canned tomatoes are perfect for tomato soup but if you prefer to use fresh, then it needs longer cooking time.

*beans: feel free to use dried beans if you prefer them to canned ones. You need to cook them first before starting to follow this recipe.   

*onion: I used white onion, but any onion is fine here.

*olive oil: extra virgin or any oil you use for cooking.

*vegetable stock: don’t leave it out, it adds a depth of flavours to your soup.

IDEAS & TIPS

Let’s see a few everyday tips: 

*make a big batch: like most soups, this one also offers a great opportunity to double or triple with ease. Make a big batch and freeze some for later for speedy midweek meal.

*make it thicker: blend the soup until smooth.

*tomatoes: if you want to use fresh tomatoes for this recipe you can substitute 2 cups of fresh chopped tomatoes for 400 g of canned tomatoes.

*add garnishes: There are many possibilities to finish the soup, see some ideas below.

SERVE THIS SOUP WITH

This soup is tasty by itself, but if you wish, there are a lot of possibilities to finish it with either of the following or combining some of them:

*add a dollop of vegan yogurt

*fresh bread of your choice

*finely chopped chives

*roasted onion flakes

*toasted almonds

*cheese toast

*garlic bread

*chili flakes

*croutons

*pretzels

WHY YOU’LL LOVE THIS RECIPE

You’ll love this recipe because:

✅Rich in antioxidants, minerals & vitamins

✅Only 5 ingredients 

✅Budget-friendly
✅Easy to make

✅Hearty soup

✅Satisfying

✅Freezable

✅Delicious

✅Healthy

✅Vegan

✅Quick
 

Check Out These Delicious Soup Recipes:

Easy Carrot Soup

Creamy Brussels Sprouts Soup

Beetroot Soup

TOMATO and CANNELLINI BEAN SOUP

(vegan, gluten, wheat and refined sugar free)

Preparation time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Serves: 3

Ingredients

*400g canned, chopped tomatoes   

*200g canned cannellini beans

*1 medium onion

*1 tbsp olive oil

*750ml GF vegetable stock

*salt & pepper to taste

Optional toppings

*vegan yogurt

*fresh parsley

Method

1. Peel and chop the onion. Drain the beans.

2. Heat oil in a large saucepan. Add onion, fry on medium heat for a few minutes, until the onion is translucent.

3. Add the tomatoes, beans and vegetable stock, season. Once boiling, reduce heat and simmer for about 15 minutes, or until everything is cooked. Stir occasionally.

4. Taste and adjust if necessary.

5. Garnish & enjoy! 😊

Notes

*To Store: store this soup in sealed container in the fridge for up to 5 days. 

*To Freeze: it can be frozen for up to 3 months.

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