Tuscan Tomato Soup with White Beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This thick and hearty cream of ripe tomatoes and white beans is infused with the flavors and aromas of Tuscan cuisine, enhanced by sweet tomatoes, garlic sautéed in olive oil, and fresh rosemary. All the soup ingredients are simmered in vegetable (or chicken) broth, then combined with white beans (use canned to save time), and blended until perfectly smooth. When serving, each serving is topped with fresh tomato slices and aromatic, tangy ciabatta croutons topped with a cheese crust—the perfect crunchy complement to the creamy texture of the soup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 x 425g cans of unsalted white beans, rinsed
- 3 tbsp olive oil + extra for drizzling
- 1 large onion, chopped
- 5 cloves garlic, crushed
- 2 tbsp tomato paste
- 0.9 kg tomatoes, chopped
- 1 liter of lightly salted vegetable or chicken broth
- 1 sprig of rosemary + 1 tsp chopped leaves
- 1/4 tsp red pepper flakes + extra for sprinkling
- 4 cups ciabatta, diced (about 100g)
- 0.5 tbsp. grated mozzarella (about 60 gr.)
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Recipes with similar ingredients: white beans, tomatoes, ciabatta bread, toasts, mozzarella cheese, red pepper flakes, rosemary
Cooking the dish according to the recipe:
- In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the onion, 3 cloves of garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the tomato paste and cook, stirring occasionally, for 1 minute.
- Add almost all of the chopped tomatoes (reserving 1/2 cup), beans, broth, 1 cup water, a sprig of rosemary, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium and simmer for 20 minutes.
- Remove the rosemary sprig from the soup. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt to taste. Return the soup to the pot and cover to keep warm.
- Preheat oven to 200°C (400°F). Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat and add 2 cloves of garlic. Cook, stirring occasionally, for 5 minutes. Toss on a baking sheet with the bread, finely chopped rosemary, mozzarella, and a pinch of salt and red pepper flakes. Bake, stirring occasionally, until the croutons are golden, 10 minutes. Add the croutons and reserved chopped tomatoes to each serving of soup; drizzle with olive oil.
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