Best 2 Tomato And Cannellini Bean Soup Recipes

Indulge in a symphony of flavors with our delightful Tomato and Cannellini Bean Soup. This heartwarming dish is not only a culinary delight but also a nutritional powerhouse. Dive into the vibrant flavors of fresh tomatoes, complemented by the creamy texture of cannellini beans, and a medley of aromatic herbs. Its rich, hearty broth is a comforting embrace, while the addition of vegetables like carrots, celery, and onions adds depth and texture.

This versatile soup can be effortlessly transformed into a vegan or vegetarian delight by simply omitting the Parmesan cheese. For those who prefer a smoky twist, roasted tomatoes can be incorporated to enhance the soup's complexity. And if you're craving a touch of heat, a dash of red pepper flakes will add a subtle kick.

In addition to the classic Tomato and Cannellini Bean Soup, this article presents a tantalizing array of variations to suit every palate. Explore the vibrant flavors of Roasted Tomato Soup, a delightful blend of roasted tomatoes, fresh herbs, and a hint of sweetness from carrots. Or embark on a culinary journey with our Tuscan Sausage and Kale Soup, where savory sausage, hearty kale, and cannellini beans come together in a symphony of Italian flavors.

For a taste of rustic simplicity, try our Cannellini Bean and Sausage Soup, a comforting dish featuring tender cannellini beans, flavorful sausage, and a medley of vegetables. And for a lighter option, our Cannellini Bean and Spinach Soup offers a refreshing balance of cannellini beans, vibrant spinach, and a touch of tangy lemon.

These delectable recipes are not only bursting with flavor but also rich in nutrients, making them a wholesome addition to any meal. So, gather your ingredients, fire up your stove, and embark on a culinary adventure with our irresistible Tomato and Cannellini Bean Soup and its delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND CANNELLINI BEAN SOUP

Tomato and Cannellini Bean Soup image

"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

Ingredients

Beans:
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
Soup:
4 Tbsp. olive oil, divided, plus more for drizzling
1 (28-ounce can) whole peeled tomatoes, drained
1/2 teaspoon (or more) crushed red Pepper flakes
Kosher salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
4 cups low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted, roasted almonds (for serving)

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

Tomato and Cannellini Bean Soup with Garlic and Basil image

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

Ingredients

4 cloves garlic, unpeeled
3 tablespoons olive oil
3 slices pancetta or bacon, finely chopped
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 medium stalk celery, finely chopped (1/2 cup)
3 large cloves garlic, finely chopped
2 quarts chicken broth
1 1/2 cups water
2 cans (15 oz each) cannellini beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 tablespoon tomato paste
4 good-quality anchovy fillets (packed in oil or salt, bone removed if necessary), finely chopped
1 piece (2 inches) Parmesan cheese rind
2 dried bay leaves
1 large sprig fresh rosemary
1 tablespoon butter, softened
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Dash of freshly ground pepper
1/2 cup fresh basil leaves, torn into pieces

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:

Use ripe, juicy tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned tomatoes instead.
If you don't have cannellini beans, you can substitute another type of white bean, such as great northern beans or navy beans.
Add a bay leaf or two to the soup for extra flavor.
Season the soup to taste with salt and pepper. You can also add other spices, such as chili powder, cumin, or garlic powder.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

This tomato and cannellini bean soup is a hearty, flavorful, and easy-to-make soup that is perfect for a quick and easy weeknight meal. The soup is also a great way to use up leftover tomatoes and cannellini beans. So next time you're looking for a simple and delicious soup recipe, give this one a try.