Tomato and White Bean Soup
with pasta
This is a cozy classic soup that's loaded with vegetables. Stirring salsa into the soup at the end of cooking gives it great flavor. (We used a similar method in this Italian version.)
Tags
Proteins
Cuisines
Ingredients
Tomato and White Bean Soup:
- Garlic - 2 cloves , chopped
- Onions, medium - 1 , chopped
- Carrots - 8 oz , sliced
- Celery - 2 stalks , sliced
- Sun-dried tomatoes in oil - 8 , drained and chopped
- Beans, navy or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Stock, any type - 5 cups
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Bay leaves - 2
- Salsa, store-bought - 1/2 cup
Pasta:
- Pasta, any small shape - 6 oz
Prep
- Garlic / Onions / Carrots / Celery / Sun-dried tomatoes - Prep as directed. Combine garlic, onions, carrots, and celery. Store sun-dried tomatoes separately. (Can be done up to 5 days ahead)
- Pasta - Cook pasta according to package directions. If prepping ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven with oil over medium heat. Add garlic, onions, carrots, and celery with some salt. Saute until vegetables are very tender. Stir in dried thyme and sun-dried tomatoes for 1 minute.
- Add stock, diced tomatoes, beans, and bay leaves. Bring to a simmer. Simmer for 10 minutes to let the flavors develop.
- Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
- Divide cooked pasta between serving bowls. Ladle hot soup over top. Enjoy!
Reviews
Ratings
0 reviews