Best 2 Tomato And Cannellini Bean Soup Recipes
Craving a hearty, flavorful, and wholesome soup that warms your soul? Look no further than tomato and cannellini bean soup. This classic Italian soup, also known as Pasta e Fagioli, is packed with juicy tomatoes, tender cannellini beans, aromatic herbs, and savory seasonings. Whether you're a seasoned cook or a beginner in the kitchen, this guide will take you on a culinary journey, providing you with the essential steps and expert tips to create a comforting and delectable tomato and cannellini bean soup that will satisfy your taste buds and nourish your body.
Here are our top 2 tried and tested recipes!
TOMATO AND CANNELLINI BEAN SOUP
"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
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.
TOMATO AND CANNELLINI BEAN SOUP WITH GARLIC AND BASIL
With a chock-full of bright vegetables, bacon, fish and beans, this homemade soup has all the right stuff.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 10
Number Of Ingredients 21
Steps:
- In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don't rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
- In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you've used a piece of Parmesan cheese, save the rind in the freezer. If you don't have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
- Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.
Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 5 mg, Fiber 6 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 0 g
Tips:
- Choose ripe, flavorful tomatoes. This will give your soup the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to drain them well before adding them to the soup.
- Use a variety of beans. Cannellini beans are a classic choice for this soup, but you can also use other beans, such as chickpeas, black beans, or kidney beans. Using a variety of beans will add flavor and texture to the soup.
- Add some vegetables. Vegetables like carrots, celery, and onions add flavor and nutrition to the soup. You can also add other vegetables, such as zucchini, spinach, or kale.
- Season the soup to taste. Salt, pepper, and garlic powder are all good seasonings for tomato and cannellini bean soup. You can also add other seasonings, such as basil, oregano, or thyme.
- Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup. You can also serve the soup with a side of bread or crackers.
Conclusion:
Tomato and cannellini bean soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor and nutrition, and it can be easily customized to your liking. So next time you're looking for a quick and easy soup recipe, give tomato and cannellini bean soup a try.
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