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Tomato and White Bean Soup

By the Weeknight Kitchen team · 25 minutes · Serves 4

This is the soup we make when the fridge is nearly empty. A can of tomatoes, a can of beans and a few pantry spices turn into something that tastes like it simmered all afternoon.

The trick is to cook the garlic and tomato paste until they darken a little before anything else goes in. That step takes three minutes and gives the soup most of its depth.

Blend half the soup if you like it creamy, or leave it chunky. Either way, finish it with a squeeze of lemon and a drizzle of good olive oil.

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Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 2 tablespoons tomato paste
  • 1 can (28 oz) whole tomatoes
  • 1 can (15 oz) white beans, drained
  • 3 cups vegetable stock
  • 1 teaspoon smoked paprika
  • Salt, pepper and lemon to finish

Steps

  1. Warm the oil over medium heat. Add the garlic and cook until golden, about 2 minutes.
  2. Stir in the tomato paste and paprika. Cook until the paste darkens, about 3 minutes.
  3. Add the tomatoes, crushing them with a spoon, then the beans and stock.
  4. Simmer for 15 minutes. Blend half if you like, then season with salt, pepper and lemon.

Comments (12)

MariaMade this twice this week. Added spinach at the end.
DevGreat with crusty bread. I used chickpeas instead of white beans.
SamThe tomato paste tip really works.