This white bean soup with tomato paste is all about building deep, complex flavor from simple pantry ingredients. The tomato paste gets caramelized in the pot before the liquid goes in, creating a rich, umami-packed base.
It's the kind of soup that tastes like it simmered all day but comes together in under an hour. The creamy cannellini beans practically melt into the broth while the Italian herbs tie everything together.
The Tomato Paste Secret
The key to this soup's depth of flavor is properly cooking the tomato paste:
- Add it to the hot oil after the vegetables
- Stir constantly for 2 minutes
- Watch it darken from bright red to brick red
- This caramelization unlocks all the umami
Choosing Your Beans
While cannellini beans are traditional, you can use:
- Cannellini - Creamy and mild, the classic choice
- Great Northern - Slightly smaller, firmer texture
- Navy beans - Smaller, creamier when cooked
Serving Suggestions
- Crusty Italian bread for dipping
- Drizzle of good olive oil
- Freshly grated Parmesan (skip for vegan)
- Simple green salad
White Bean Soup with Tomato Paste
Rich, savory soup with cannellini beans and caramelized tomato paste.
Nutrition per serving
265Calories
14gProtein
40gCarbs
6gFat
10gFiber
5gSugar
Ingredients
Instructions
-
Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 8 minutes until softened. Add garlic and cook 1 minute.
-
Caramelize tomato paste. Push vegetables aside and add tomato paste to the center of the pot. Stir constantly for 2 minutes until it darkens and becomes fragrant.
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Build the soup. Add beans, broth, rosemary, thyme, and bay leaf. Stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Finish and serve. Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil.
Recipe Notes
- Make it creamy: Blend half the soup and stir back in.
- Add greens: Stir in kale or spinach at the end.
- Storage: Refrigerate up to 5 days or freeze 3 months.
- With meat: Add Italian sausage or pancetta.
