Tomato And Vegetable White Bean Soup Recipes

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SIMPLE PLANT-BASED TOMATO AND WHITE BEAN VEGETABLE SOUP



Simple Plant-Based Tomato and White Bean Vegetable Soup image

This one-pot plant-based tomato and white bean vegetable soup makes a healthy meal. Simple ingredients and Italian spices...A satisfying vegan dinner

Provided by Katie Simmons

Categories     Dinner     Entree     Main Course     Soup

Time 40m

Number Of Ingredients 10

1 onion (diced)
1 carrot (diced)
2 celery (diced)
3 cloves garlic (minced)
1 teaspoon dried basil
1 teaspoon dried thyme
1 28-oz can crushed tomatoes
2 cups vegetable stock
1 can small Northern white beans (drained and rinsed)
4 oz organic baby spinach

Steps:

  • To make the Simple Tomato Vegetable Soup:
  • In a large soup pot, combine the onion, carrot, and celery. Saute over medium heat until the vegetables start to turn golden brown around the edges, about 8-10 minutes. Add the garlic, dried basil, and dried thyme. Saute 1-2 more minutes, until the garlic is aromatic.
  • Add the tomatoes, vegetable stock, and beans. Cover and bring to a boil. Reduce the heat to a simmer.
  • Simmer for 25 minutes, until the flavors come together.
  • Remove the lid, and stir in the spinach. Cook 1-2 more minutes, just until the spinach is wilted. Turn off the heat. Season with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 173 kcal, ServingSize 1 serving

TOMATO AND VEGETABLE WHITE BEAN SOUP



Tomato and Vegetable White Bean Soup image

A hearty 1-pot winter soup that's brothy and tomato-infused and chock-full of hearty veggies like squash, kale, and potatoes. White beans provide extra protein and a buttery finish. The perfect healthy lunch or dinner for colder months.

Provided by Minimalist Baker

Categories     Entree     Side     Soup

Time 1h

Number Of Ingredients 13

2 Tbsp olive, avocado, or coconut oil
1 large white or yellow onion ((diced))
3 cloves garlic ((minced))
1 cup carrots ((sliced))
1/2 tsp each sea salt and black pepper ((plus more to taste))
1 tsp dried basil, oregano and garlic powder
1/2 pound red potatoes ((quartered))
2 medium yellow squash or zucchini ((sliced))
2 14.5-ounce cans fire-roasted tomatoes
1 15-ounce can tomato sauce
5 cups veggie stock (DIY or store-bought // add more salt if needed when using reduced sodium)
1 15-ounce can white beans ((rinsed and drained))
3 cups kale ((or other sturdy green // chopped))

Steps:

  • Heat a large pot or dutch oven over medium heat and prep veggies.
  • Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.
  • Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.
  • Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.
  • Taste and adjust seasonings as needed. Serve with a hearty bread.

Nutrition Facts : ServingSize 1 serving, Calories 220 kcal, Carbohydrate 34 g, Protein 10 g, Fat 5.3 g, SaturatedFat 0.8 g, Sodium 654 mg, Fiber 7.3 g, Sugar 9 g

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