Tomato White Bean Soup for All

Ingredients

Estimated total cost: €4.29 · €1.43/serving

• 1 to 2 teaspoons salt-free herb-and-spice seasoning mix, or to tasteEst. price €0.08–€0.25
• Freshly ground pepper to tasteEst. price €0.01–€0.03
• One 28-ounce can stewed low-sodium tomatoesEst. price €1.50–€2.80
• Two 16-ounce cans cannellini (large white beans), drained and rinsedEst. price €2.20–€3.50
• 2 scallions, green parts only, choppedEst. price €0.20–€0.40
• 2 tablespoons minced fresh cilantro, parsley, or dill, or to tasteEst. price €0.30–€0.60

Steps

1. 1

   Set aside half of the beans and transfer the rest to a food processor, adding in the remaining ingredients.

2. 2

   Blend the ingredients until a smooth consistency is achieved. If planning to serve the dish cold, pour it into a serving container; if serving hot, transfer it to a large saucepan. Add the reserved beans and gently mix them in.

3. 3

   For immediate consumption at room temperature, serve promptly. Alternatively, refrigerate covered until cold. To serve warm, gently heat in a large saucepan and then plate for serving.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  White bean soups have roots in Mediterranean cuisine, particularly Italian and Spanish cooking. The combination of tomatoes, cannellini beans, and herbs reflects the traditional flavors of these regions.

• Seasonal note

  Tomato White Bean Soup is best made in late summer to early fall when tomatoes are in season. Fresh cilantro and scallions can also be readily available during this time.

• Health note

  This soup is a nutritious choice, providing a good source of protein, fiber, and vitamins A and C. It is low in fat and cholesterol, making it heart-healthy and suitable for a balanced diet.