Tomato And Bean Soup Recipes

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TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC



Tomato and White Bean Soup With Lots of Garlic image

This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.

Provided by Ali Slagle

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

10 garlic cloves
1/4 cup extra-virgin olive oil
2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid
1 (28-ounce) can crushed tomatoes
1 cup stock or water, plus more as needed
Kosher salt and black pepper
Heavy cream, for serving

Steps:

  • Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
  • In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
  • Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
  • Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.

TOMATO BEAN SOUP



Tomato Bean Soup image

Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 pound dried great northern beans
4 cups chicken broth
2 cups water
2 bay leaves
7 bacon strips, diced
3 cups thinly sliced onion
2 cups thinly sliced celery
2 large carrots, thinly sliced
1/2 pound fully cooked smoked sausage, diced
4 garlic cloves, minced
2 teaspoons sugar
2 cans (28 ounces each) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce

Steps:

  • Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.

TUSCAN TOMATO-WHITE BEAN SOUP



Tuscan Tomato-White Bean Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, chopped
5 cloves garlic, smashed
Kosher salt
2 tablespoons tomato paste
2 pounds tomatoes, chopped
2 15-ounce cans no-salt-added white beans, drained and rinsed
1 quart low-sodium vegetable or chicken broth
1 sprig rosemary, plus 1 teaspoon chopped leaves
1/4 teaspoon red pepper flakes, plus more for sprinkling
4 cups cubed ciabatta bread (about 4 ounces)
1/2 cup shredded mozzarella cheese (about 2 ounces)

Steps:

  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.
  • Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.
  • Preheat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned, 5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch each of salt and red pepper flakes on a baking sheet. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Top each bowl of soup with the croutons and the reserved 1/2 cup chopped tomatoes; drizzle with olive oil.

MY MOM'S TOMATO AND BEAN 15 MINUTE STOUP



My Mom's Tomato and Bean 15 Minute Stoup image

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

Steps:

  • Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

TOMATO AND CANNELLINI BEAN SOUP



Tomato and Cannellini Bean Soup image

"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital

Provided by Rick Martinez

Categories     Soup/Stew     Bean     Fennel     Garlic     Healthy     Kid-Friendly     Bon Appétit     Small Plates

Yield 6 servings

Number Of Ingredients 18

Beans:
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
Soup:
4 Tbsp. olive oil, divided, plus more for drizzling
1 (28-ounce can) whole peeled tomatoes, drained
1/2 teaspoon (or more) crushed red Pepper flakes
Kosher salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
4 cups low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted, roasted almonds (for serving)

Steps:

  • Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
  • Do ahead
  • Beans can be cooked 3 days ahead. Cover and chill.
  • Soup:
  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
  • Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
  • Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
  • Do ahead
  • Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

BLACK BEAN AND TOMATO SOUP



Black Bean and Tomato Soup image

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

Provided by judy2304

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup plain yogurt
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro

Steps:

  • Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  • Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g

QUICK TOMATO, WHITE BEAN AND KALE SOUP



Quick Tomato, White Bean and Kale Soup image

A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (about 6 ounces), diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional - but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
  • Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
  • Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 1139 milligrams, Sugar 5 grams

TOMATO AND BEAN SOUP



Tomato and Bean Soup image

This is one of those make loads and eat for days recipes - easy and tasty. If you absolutely must, you can use canned tomatoes - but only if you can't get fresh tomatoes. I got the original recipe from Australian Women's Weekly Low Fat Meals in Minutes book.

Provided by kolibri

Categories     Beans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 large yellow onion
garlic clove, crushed (to taste, personally I put in a whole bulb)
1 kg tomatoes, ripe, chopped coarsely
500 ml chicken stock
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce (or to taste)
2 tablespoons fresh parsley
800 g beans, canned, different varieties

Steps:

  • Fry onion and garlic in a pan, until onion is soft.
  • Stir in the chopped tomatoes, stir more until tomatoes are soft.
  • Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
  • Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.

TOMATO AND BUTTER BEAN SOUP



Tomato and Butter Bean Soup image

Make and share this Tomato and Butter Bean Soup recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons sunflower oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 teaspoon curry powder
1 tablespoon tomato puree
1 vegetable stock cube, dissolved in 850 ml warm water
14 ounces canned tomatoes, chopped
8 ounces potatoes, peeled and diced
1 carrot, peeled and diced
salt & freshly ground black pepper
15 ounces canned butter beans, drained
1 tablespoon parsley, chopped

Steps:

  • Heat the oil in a large, heavy-based pan.
  • Add the onion, garlic and curry powder, then cook for 1 minute.
  • Stir in the tomato puree, vegetable stock, tomatoes, potatoes and diced carrot.
  • Cover and simmer for 35 minutes.
  • Season to taste.
  • Add the butter beans and parsley, then simmer for 10 minutes.

Nutrition Facts : Calories 218.6, Fat 7.4, SaturatedFat 1, Sodium 411.9, Carbohydrate 33.2, Fiber 7.1, Sugar 5.1, Protein 6.9

TOMATO GREEN BEAN SOUP



Tomato Green Bean Soup image

This colorful soup is delicious any time of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. -Bernice Nolan, Granite City, Illinois

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

1 cup chopped onion
1 cup chopped carrots
2 teaspoons butter
6 cups reduced-sodium chicken or vegetable broth
1 pound fresh green beans, cut into 1-inch pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.

Nutrition Facts : Calories 58 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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From canadianliving.com


HEALTHY CUBAN TOMATO AND BLACK BEAN SOUP RECIPE - EAT THIS NOT …
2019-12-13 In a 4- to 6-quart slow cooker, combine the mashed beans, whole beans, and the next 13 ingredients (through black pepper). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Remove ham hock. If desired, cut meat from bone and return meat to soup; discard bone. Top with yogurt and sprinkle with green onions.
From eatthis.com


AWESOME CHUNKY TOMATO BEAN SOUP - BERRY SWEET LIFE
2018-07-12 Heat olive oil in a large saucepan. Fry onion, garlic and carrots until fragrant, about 5 minutes. Add the cherry tomatoes, tomato puree, vegetable broth and herbs. Simmer on a medium-low heat for about 20 minutes or until the carrots are tender. Stir in the cornflour mixture (optional), and simmer until the soup is thick and glassy.
From berrysweetlife.com


TOMATO AND WHITE BEAN SOUP RECIPE | MYRECIPES
Instructions Checklist. Step 1. Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes. Stir in tomato paste and beans. Pour in broth, season with salt and pepper, increase heat to high and bring to a boil.
From myrecipes.com


RECIPE: BEANS AND GREENS SOUP (USING PEPPERONI, RICE, AND …
Stir in the basil, stock, tomatoes, beans, rice, and olives. Bring to a boil, then lower the heat and simmer gently 45 minutes. Season with salt and pepper. Bring to …
From recipelink.com


FIRE-ROASTED TOMATO & MUNG BEAN SOUP | MINIMALIST BAKER RECIPES
2018-02-28 Once hot, add water and onion. Sauté for 4-5 minutes or until ender and light golden brown, stirring frequently. Add carrots and celery and sauté for 4-5 minutes more or until slightly tender, stirring frequently. Then add zucchini, green beans, fire-roasted tomatoes, vegetable broth, and salt and pepper. Stir to combine and increase heat.
From minimalistbaker.com


SLOW COOKER TOMATO AND BEAN SOUP RECIPE - MY EDIBLE FOOD
2021-11-27 Slow cooker tomato and bean soup recipe. This recipe is the best! It’s healthy, topped with roasted tomatoes, vegan, and full of vegetables. What are the steps to roast tomatoes? To roast tomatoes, first preheat the oven to 350 degrees Fahrenheit. Cut the tomatoes in half, place them on a baking sheet, and drizzle with olive oil.
From myediblefood.com


EASY TOMATO AND BEAN SOUP RECIPE | COLES
Cook under the grill for 10-15 mins or until the tomato blisters and onion softens. STEP 2. Place zucchini on a greased baking tray. Spray with olive oil spray. Cook under the grill for 5 mins or until tender. STEP 3. Meanwhile, place tomato mixture in a large saucepan with stock cube, beans and 2 cups (500ml) water. Bring to the boil. Set ...
From coles.com.au


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