Tomato Cannellini Bean Soup
Cozy Up with a Bowl of Tomato Cannellini Bean Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a recipe for Tomato Cannellini Bean Soup – a simple yet incredibly flavorful dish that’s perfect for a quick lunch or a satisfying dinner. This soup is a delightful blend of Italian and Mediterranean flavors, offering a healthy and delicious meal the whole family will enjoy.
This isn’t just any bean soup. The combination of creamy cannellini beans, sweet crushed tomatoes, and a hint of spice creates a truly special experience. It’s surprisingly easy to make, requiring just 10 minutes of prep time and 30 minutes to cook. That means you can have a hearty, homemade soup on the table in under an hour!
What makes this Tomato Cannellini Bean Soup so good?
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Quick & Easy: Minimal prep and cook time make it perfect for busy weeknights.
- Flavorful & Healthy: A delicious and nutritious meal packed with protein and fiber.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or even a starter.
Tips for the Best Soup:
- Quality Ingredients Matter: Using good quality olive oil and flavorful crushed tomatoes will make a noticeable difference.
- Don’t Skip the Spices: The cumin and garlic powder add depth and complexity to the soup.
- Adjust to Your Taste: Feel free to add more or less chili flakes depending on your preference for heat.
- Garnish Generously: Fresh herbs like shiso, spring onion, or coriander add a burst of freshness and flavor.
Serving Suggestions:
Serve this Tomato Cannellini Bean Soup with a slice of warm, buttered bread for dipping. A side salad with a light vinaigrette would also complement the soup beautifully. For a heartier meal, consider adding a protein like grilled chicken or fish.
Frequently Asked Questions:
- Can I use dried cannellini beans instead of canned? Yes, you can! You’ll need to soak and cook them beforehand. About 1 cup of dried beans will yield approximately 3 cups cooked.
- Is this soup vegetarian/vegan? Yes, this recipe is naturally vegetarian and vegan.
- Can I freeze this soup? Absolutely! Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
- What if I don’t have shiso leaf, spring onion or coriander? Parsley or basil can be used as a substitute.
- Can I add other vegetables to this soup? Definitely! Spinach, kale, or carrots would be delicious additions.
We hope you enjoy this comforting and flavorful Tomato Cannellini Bean Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Tomato Cannellini Bean Soup
Ingredients
- 1 can Cannellini beans rinsed and drained
- 1 can Crushed tomatoes
- 3 large Garlic cloves chopped finely
- 3 tsp Garlic powder
- 1/2 tsp Cumin powder
- 1 medium Spanish onion finely diced
- 2-3 tbsp Olive oil Good quality
- to taste pinch Salt Quality
- to taste twist Black pepper Freshly cracked
- to taste pinch Chilli flakes Optional
- to garnish Shiso leaf, spring onion ends or coriander Finely chopped
Instructions
- Heat oil in a large pot on medium heat.
- Add the diced onion and garlic, and stir. Cook until the onion is light in colour.
- Add the cannellini beans and stir well. Then add the crushed tomatoes and stir again.
- Add enough water or stock to just cover the ingredients.
- Stir in salt, pepper, garlic powder, and cumin powder.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes.
- Taste and adjust seasonings as needed (salt, pepper, chilli flakes, cumin powder, garlic powder).
- Add extra water or stock if needed to adjust consistency. Simmer a little longer if adding more liquid.
- Serve hot with warm, buttered bread and garnish with fresh herbs.
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