Description
A nourishing and soul-warming meal that celebrates the simplicity of quality pantry staples. This hearty, vegetarian soup features tender white beans and the smoky depth of fire-roasted tomatoes simmered with aromatic garlic and fresh herbs. It is a humble, one-pot dish that is perfect for a quick, fiber-rich weeknight dinner or meal prep, bringing a bright and savory Mediterranean-inspired flavor to your kitchen without any complex techniques.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
Black pepper, to taste
3 tablespoons tomato paste
1 can (15 oz) fire-roasted diced tomatoes
2 cans (15 oz each) Cannellini beans, rinsed and drained
4 cups vegetable broth
1 tablespoon lemon zest
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, salt, pepper, and red pepper flakes, cooking for 1 minute until fragrant.
Add the tomato paste and cook, stirring constantly, for 2 minutes to caramelize the flavors.
Pour in the fire-roasted tomatoes and vegetable broth, bringing the mixture to a gentle boil.
Stir in the drained white beans, reduce heat to low, and simmer for 20 minutes.
Remove from heat and stir in the lemon zest, fresh parsley, and fresh basil.
Serve warm, optionally topped with a drizzle of extra olive oil.
Notes
This soup tastes even better the next day as the flavors meld. It is highly customizable; feel free to add a handful of fresh spinach or small pasta shapes during the last few minutes of simmering if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg