Chunky Tomato Soup with Cannellini Beans

5 from 8 votes

Chunky Tomato Soup with Cannellini Beans

Mediterranean-inspired Chunky Tomato Soup is a hearty vegan meal featuring creamy white beans in a smoky tomato-based broth.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 369kcal

Author: Amy Katz

Ingredients

1 Tablespoon extra virgin olive oil (or water for an oil-free version)
1 large onion finely chopped
2 celery ribs finely chopped
5 cloves garlic finely chopped
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ cup tomato paste
2-15 ounce cans diced fire-roasted tomatoes
2 teaspoons salt or to taste
½ teaspoon freshly ground black pepper
3 cups vegetable broth
1 Tablespoon organic sugar
3-15 ounce cans cannellini beans or white kidney beans (4½ cups), drained and rinsed

US Customary - Metric

Instructions

In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat.
1 Tablespoon extra virgin olive oil
Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
1 large onion, 2 celery ribs
Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly.
5 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon ground cumin
Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes.
¼ cup tomato paste, 2-15 ounce cans diced fire-roasted tomatoes, 2 teaspoons salt, ½ teaspoon freshly ground black pepper, 3 cups vegetable broth, 1 Tablespoon organic sugar, 3-15 ounce cans cannellini beans
Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste, then serve.

Notes

Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019.

Refrigerated soup will keep in an airtight container for up to 3 days. It will thicken up quite a bit. If you prefer a thinner soup, add a little water or vegetable stock to the soup before reheating.

Nutrition