Tomato Soup with White Beans
This tomato soup is creamy and full of protein thanks to the addition of white beans. Filling and healthy, a perfect option for lunch or dinner. Vegan option also available!
Remember that one time when my little man, N, slept in until 7:30? And I mentioned that I hoped it wasn’t a fluke?
Not only did he wake up at 5 today, but he was also awake pretty much from 11-2. So I slept from 2-5. Awesomeness, right?
I was sitting there, rocking him in the pitch black living room. Enjoying the cuddles, yes. Thinking to myself, wow, I am so blessed to be holding this precious little miracle.
But let’s get real, momma needs her sleep. Will someone please send my little ball of energy the memo that sleeping is pretty much the cat’s meow? That all the cool kids are doing it? That it’s going to help him grow into a tall, strong basketball player?
So this tomato soup is really great because it doesn’t require much hands on time, it’s healthy, and it is filling, thanks to the “secret” addition of pureed white beans. The beans give the soup a creamy texture but also pack it full of protein. Use a can of cannellini beans or white kidney beans, rinsed and drained. Great Northern beans or navy beans would work fine, too.
You probably have everything you need in your pantry and refrigerator.
- olive oil
- dried herbs and spices
- canned diced tomatoes
- canned cannellini beans
Milk adds more creaminess and protein. Use skim milk if you’re looking to cut calories, whole milk if that’s your preference, or better still, stir in a little half-and-half or heavy cream. If you’re vegan, use a dairy free milk in this recipe.
Use either a blender or an immersion blender to achieve a very creamy texture. Be careful, though, the soup is hot!
Tomato soup is delicious with homemade croutons sprinkled on top, Or serve it with cheesy Italian bread or a crusty loaf of multigrain bread with restaurant style dipping oil. Grilled cheese sandwiches and tomato soup are a classic combination, too.
And…with that…there is a baby to be rocked. Looks like it is going to be another long night. Someone have that chat with my little man ASAP, please.
Craving more soup recipes? Try:
- 2 tablespoons olive oil
- 1/2 small yellow onion, diced small
- 1 clove garlic, minced
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried crushed rosemary
- 1 and 1/4 cups skim milk
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz.) cannellini beans, drained and rinsed
- salt and pepper to taste
- In a large saucepan over medium heat, saute the onions in the olive oil for about 7 minutes, or until soft and translucent. Add the garlic and herbs and continue to cook for about 2 minutes or until fragrant.
- Add all ingredients to a blender (or leave it all in the saucepan and use an immersion blender) and blend until smooth.
- Put back into saucepan and heat for 15-20 minutes over medium low heat or until heated through.
- This recipe would work fine with cannellini beans, great northern beans, or navy beans, whatever you happen to have in your pantry.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 302mgCarbohydrates: 18gFiber: 4gSugar: 8gProtein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He enjoys it. I don’t think he even realizes there are beans in it.
Changes I would make: None are necessary.