White Bean Soup with Tomato Paste

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