Tomato White Bean Soup Simmered Perfectly

Ingredients

Estimated total cost: €8.69 · €1.45/serving

• 1 cup dried ivory-hued cannellini beans or other petite white legumes, soaked overnight (for optimal tenderness, ensure beans are fully submerged in water)Est. price €0.45–€0.85
• 1 onion, quartered through the root end (for enhanced flavor extraction)Est. price €0.40–€0.80
• 4 cloves fresh garlic, crushed (release oils by lightly smashing with the blade of a knife)Est. price €0.15–€0.30
• 2 fragrant bay leaves (remove before serving)Est. price €0.10–€0.25
• Kosher salt (season to taste)Est. price €0.01–€0.05
• 4 tablespoons of extra-virgin olive oil, divided, plus more for drizzling (use high-quality oil for best flavor)Est. price €0.40–€0.70
• 1 (28-ounce can) whole peeled tomatoes, drained (reserve liquid for other dishes)Est. price €1.50–€2.50
• 1/2 teaspoon (or more) crushed red pepper flakes (adjust based on spice preference)Est. price €0.02–€0.08
• Kosher salt (season to taste)Est. price €0.01–€0.05
• 1 onion, finely chopped (for added depth of flavor)Est. price €0.40–€0.80

Steps

1. 1

   In a large pot, mix together beans, onion, garlic, and bay leaves. Cover the ingredients with cold water up to 2 inches above. Heat over medium heat until it reaches a simmer. Sprinkle in some salt and lower the heat to maintain a gentle simmer. Cook until the beans are creamy yet firm, which should take about 35-45 minutes. Allow the beans to cool down in the cooking liquid before removing and discarding the bay leaves.

2. 2

   To prepare in advance, you can cook the beans up to three days ahead. Simply cover them and store them in the refrigerator until ready to use.

3. 3

   Begin by heating 2 tablespoons of oil in a large heavy pot over medium-high heat. Add the tomatoes, 1/2 teaspoon of red pepper flakes, and a pinch of salt. Let the tomatoes cook without stirring until they caramelize and develop a slightly charred side, which should take around 5 minutes. Once caramelized, break up the tomatoes while scraping the bottom of the pot. Continue cooking, making sure to scrape and stir occasionally until all sides of the tomatoes are caramelized evenly; this should take an additional 5 minutes. Finally, transfer the caramelized tomatoes to a plate for later use.

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• Cultural note

  The Tomato White Bean Soup has Mediterranean origins, with ingredients like olive oil and garlic commonly used in Mediterranean cuisine. The combination of cannellini beans, tomatoes, and fragrant herbs reflects the traditional flavors of Italian cooking, showcasing the cultural significance of simple yet delicious…

• Seasonal note

  This Tomato White Bean Soup is best made in late summer to early fall when tomatoes and Swiss chard are in season, providing the freshest and most flavorful ingredients for the dish.

• Health note

  This soup is a nutritious option rich in fiber, vitamins A, C, and K. It is a good source of plant-based protein from cannellini beans and almonds, making it a satisfying and heart-healthy choice. However, the sodium content should be monitored for those watching their salt intake.