White Bean Tomato Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 ½ tablespoon extra virgin olive oil or olive oil

1 onion, diced

1 carrot, diced (optional)

salt & pepper, to sprinkle

3 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon dried mixed herbs

2 cans (15oz each) white beans, rinsed and drained (I love cannellini)

1 can (15oz/400 gr) plum or diced tomatoes

3 cups (720 ml) low-sodium vegetable broth

1 tsp fine salt

½ cup parmesan cheese, grated

⅓ cup fresh parsley, chopped

1 tablespoon lemon juice, or more to taste

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, a pinch of salt and cook (stirring occasionally) until softened, about 5 minutes.

Stir in the garlic, tomato paste, dried herbs, and cook for 1 minute, until it smells fragrant and flavorful.

Add the beans, tomatoes, broth, salt, and pepper. Bring to a simmer, cover with a lid, and cook for about 20-25 minutes, stirring now and then, until the flavors are well developed and the carrot fork tender. Turn the heat off.

Finish the soup with the lemon juice, parmesan cheese and fresh parsley. Stir until well combined, taste and adjust as needed adding more salt and pepper for overall flavor, and lemon juice for acidity.

Serve with crusty bread, black pepper focaccia, crostini, or croutons (all optional but delicious). Enjoy!

Nutrition

• Calories: 217 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Cholesterol: 0.1 mg
• Sodium: 665 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 10 g