Creamy Tomato Bean Soup

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

2 tbsp/ 30g butter (, unsalted)

1 onion (, finely chopped (brown, yellow, white)

2 garlic cloves (, finely chopped)

1 carrot (, large, peeled and finely chopped)

1 1/2 tsp Italian herb mix OR other dried herbs (oregano, thyme, parsley, basil, or mixed)

3/4 cup (170g) tomato paste (Note 1)

1/2 cup (125ml) dry white wine (, optional, can omit)

4 cups (1 litre) stock/broth, chicken or veg (, low sodium)

3 x 420g/15oz cans cannellini or any white beans, drained & rinsed

1/2 cup (50g) parmesan (, grated)

1/2 tsp EACH salt and pepper

120g/4oz baby spinach (or 5 - 6 cups any other leafy greens OR 4 cups diced veg, Note 3)

3/4 cup (185ml) cream, heavy/thickened (optional) OR more butter!)

Instructions

Melt butter in a pot over medium high heat. Cook garlic, onion and carrot for 5 minutes until carrot is soft and sweet.

About 3 minutes in, add the Italian herbs and cook with the onion (makes the herb flavour "bloom").

Turn heat up to high, add tomato paste. Cook for 2 minutes to remove the “raw” flavour.

Add white wine, cook for 3 minutes until the harsh “winey” smell is gone and mostly evaporates so you’re just left with tomato paste again.

Add 1/2 cup of beans (to thicken soup), stock, parmesan, salt and pepper. Stir, low heat, cover and simmer 3 minutes, stirring every now and then.

Use a stick blender to puree until smooth (or transfer to blender).

Add remaining beans, simmer 3 minutes. Stir in spinach until wilted, then stir in cream if using. Add more salt and pepper if needed (note: canned beans are already salted).

Serve with crusty bread for dunking!

Nutrition

• Calories: 536 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 13 g
• Cholestérol: 68 mg
• Sodium: 2594 mg
• Glucides Totaux: 58 g
• Fibres Diététiques: 14 g
• Sucres Totaux: 9 g
• Protéines: 25 g