Introduction to Hearty Tomato and Cannellini Bean Soup
There’s something magical about a warm bowl of soup on a chilly evening. The aroma wafting through the kitchen, the vibrant colors dancing in the pot—it’s pure comfort. My go-to recipe for those cozy nights is the Hearty Tomato and Cannellini Bean Soup. It’s not just a meal; it’s a hug in a bowl. Perfect for busy days, this soup comes together quickly, making it an ideal choice for anyone looking to impress family or friends without spending hours in the kitchen. Trust me, once you try it, you’ll want to make it a regular in your meal rotation.
Why You’ll Love This Hearty Tomato and Cannellini Bean Soup
This Hearty Tomato and Cannellini Bean Soup is a game-changer for your weeknight dinners. It’s not only quick to prepare, but it also packs a punch of flavor that will leave your taste buds dancing. With just a handful of ingredients, you can whip up a nutritious meal that warms the soul. Plus, it’s vegetarian-friendly, making it a versatile option for everyone at the table. What’s not to love?
Ingredients for Hearty Tomato and Cannellini Bean Soup
Gathering the right ingredients is the first step to creating this delightful soup. Here’s what you’ll need:
Olive oil: A staple in Italian cooking, it adds richness and depth to the soup.
Onion: Diced onion brings sweetness and a savory base to the dish.
Garlic: Minced garlic infuses the soup with aromatic flavor, elevating every bite.
Carrot: Diced carrot adds a touch of natural sweetness and vibrant color.
Celery: This crunchy vegetable contributes a fresh, earthy taste to the mix.
Diced tomatoes: Canned tomatoes provide a juicy, tangy foundation for the soup.
Cannellini beans: These creamy beans are packed with protein and fiber, making the soup hearty.
Vegetable broth: A flavorful base that ties all the ingredients together; feel free to use homemade or store-bought.
Dried basil and oregano: These herbs add an Italian flair, enhancing the overall flavor profile.
Salt and pepper: Essential for seasoning, adjust to your taste for the perfect balance.
Fresh spinach: Roughly chopped spinach adds a pop of color and nutrients, making the soup even healthier.
Lemon juice: A splash of lemon juice brightens the flavors and adds a refreshing zing.
Fresh parsley: Chopped parsley is a lovely garnish that adds a fresh finish to your bowl.
For those looking to customize, consider adding diced cooked chicken or turkey for extra protein. If you prefer a creamier texture, blending half of the soup before adding the spinach can create a delightful twist. You can find exact measurements for these ingredients at the bottom of the article, ready for printing!
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How to Make Hearty Tomato and Cannellini Bean Soup
Step 1: Sauté the Vegetables
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, toss in the diced onion, minced garlic, diced carrot, and celery. Sauté these veggies for about 5-7 minutes. You want them softened and fragrant, creating a savory base for your Hearty Tomato and Cannellini Bean Soup. The aroma will fill your kitchen, making it hard to resist sneaking a taste!
Step 2: Combine Ingredients
Next, stir in the undrained diced tomatoes, rinsed cannellini beans, and vegetable broth. Sprinkle in the dried basil and oregano for that Italian flair. Give everything a good stir to combine. This is where the magic begins! Bring the mixture to a boil, letting those flavors mingle and dance together. It’s a simple step, but it sets the stage for a delicious soup.
Step 3: Simmer the Soup
Once boiling, reduce the heat and let the soup simmer for about 20 minutes. This simmering process is crucial; it allows the flavors to meld beautifully. You’ll notice the soup thickening slightly, and the vibrant colors will deepen. Stir occasionally, and take a moment to enjoy the delightful aroma wafting through your kitchen. It’s a comforting reminder of the deliciousness to come!
Step 4: Final Touches
After simmering, it’s time to season your soup. Add salt and pepper to taste, adjusting according to your preference. Then, fold in the roughly chopped spinach and a splash of lemon juice. Cook for an additional 5 minutes until the spinach wilts. This final touch not only adds color but also boosts the nutritional value of your Hearty Tomato and Cannellini Bean Soup. It’s all about those fresh flavors!
Step 5: Serve and Enjoy
Now, it’s time to serve your masterpiece! Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color. This Hearty Tomato and Cannellini Bean Soup is best enjoyed hot, perhaps with a slice of crusty bread on the side. Gather your loved ones, and watch as they savor each spoonful. Trust me, this soup will warm both hearts and bellies!
Tips for Success
Prep your ingredients ahead of time to streamline the cooking process.
Don’t skip the sautéing step; it builds a flavorful base for your soup.
Adjust seasoning gradually; taste as you go for the best results.
For a thicker soup, blend a portion before adding spinach.
Store leftovers in an airtight container for up to three days.
Equipment Needed
Large pot: A sturdy pot is essential; a Dutch oven works great too.
Cutting board: A good cutting board makes chopping veggies a breeze.
Knife: A sharp chef’s knife is your best friend in the kitchen.
Wooden spoon: Perfect for stirring and combining ingredients.
Measuring cups: Handy for precise ingredient measurements, if needed.
Variations
Protein Boost: Add diced cooked chicken or turkey for a heartier meal.
Spicy Kick: Toss in a pinch of red pepper flakes for a bit of heat.
Herb Swap: Experiment with fresh herbs like thyme or rosemary for a different flavor profile.
Vegetable Medley: Incorporate other veggies like zucchini or bell peppers for added nutrition and color.
Vegan Option: Ensure your vegetable broth is vegan-friendly and skip any animal-based proteins.
Serving Suggestions
Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
Salad Pairing: A fresh green salad with a light vinaigrette complements the soup beautifully.
Wine Selection: Enjoy with a glass of Chianti or a crisp white wine.
Presentation: Drizzle a bit of olive oil on top for an elegant touch.
FAQs about Hearty Tomato and Cannellini Bean Soup
Can I freeze Hearty Tomato and Cannellini Bean Soup? Absolutely! This soup freezes well. Just let it cool completely, then transfer it to an airtight container. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw and reheat on the stovetop.
What can I serve with this soup? Hearty Tomato and Cannellini Bean Soup pairs wonderfully with crusty bread, a fresh salad, or even a grilled cheese sandwich. These sides enhance the meal and make it even more satisfying.
Is this soup suitable for meal prep? Yes! This soup is perfect for meal prep. You can make a big batch and portion it out for the week. It tastes even better the next day as the flavors continue to develop.
Can I make this soup in a slow cooker? Definitely! To make Hearty Tomato and Cannellini Bean Soup in a slow cooker, sauté the vegetables first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a delicious, hands-off meal.
What if I don’t have cannellini beans? If you can’t find cannellini beans, feel free to substitute them with great northern beans or navy beans. They’ll provide a similar creamy texture and flavor, keeping your soup hearty and delicious.
Final Thoughts
Cooking is more than just a task; it’s an experience that brings joy and warmth to our lives. This Hearty Tomato and Cannellini Bean Soup embodies that spirit perfectly. Each spoonful is a reminder of home, comfort, and the simple pleasures of good food. Whether you’re sharing it with family or enjoying a quiet moment alone, this soup has a way of making everything feel right. So, roll up your sleeves, gather your ingredients, and let the magic unfold in your kitchen. Trust me, this recipe will become a cherished favorite in your culinary repertoire!
A hearty and nutritious soup made with tomatoes and cannellini beans, perfect for a comforting meal.
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups fresh spinach, roughly chopped
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
Stir in the diced tomatoes (with their juice), cannellini beans, vegetable broth, dried basil, and dried oregano. Bring the mixture to a boil.
Reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste. Add the chopped spinach and lemon juice, cooking for an additional 5 minutes until the spinach is wilted.
Serve hot, garnished with fresh parsley.
Notes
For added protein, consider including diced cooked chicken or turkey.
If you prefer a creamier soup, blend half of the soup and then stir it back into the pot before adding the spinach.
