This Vegan white bean soup with fresh tomato is one of my all time favorites. It is loaded with fresh flavor and creamy cannellini bean. A healthy, vegan, gluten free and budget friendly warming winter soup.
I really enjoy a big bowl of warming soup like this tomato white bean soup.
This time of year we are being some delicious tomatoes at the markets here in Spain. I enjoy all the different varieties and make a lot os tomato soup during the winter months. Even if it’s not season for tomatoes where you live, this soup still tastes great using winter tomatoes.
Top Tips
For this cannellini bean soup recipe, I recommend that you peel the tomatoes first. This is an easy thing to do when the tomatoes are ripe and then you don’t have to have tough pieces of tomato peel in you soup.
Cut a small X at the bottom of the tomatoes and place in boiling water for about 1 minute. You should start to see the skins of the tomatoes loosen where you made the cut. Drain the tomatoes and peel off the skins, careful not to burn your fingers!
Ingredients
This cannellini bean soup is easy to make and filled with fresh ingredients listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Fresh tomatoes of your choice, I used plum tomatoes.
- Olive oil
- Yellow onion
- Garlic
- Sun-dried tomatoes, packed in oil
- Vegetal broth
- Cannelloni beans
- Corn starch
- Salt and pepper to taste
- Hot chili flakes to taste
- Basil leaves
- optional for serving, halved cherry tomatoes, fresh basil, hot chili flakes and bread
Instructions:
Start by peeling the tomatoes, this step is optional but I recommend it. Cut a small X at the bottom of the tomatoes and place in boiling water for about 1 minute. You should start to see the skins of the tomatoes starting to loosen. Drain the tomatoes and peel off the skins, careful not to burn your fingers! Chop the tomatoes roughly and set aside.
In a large pot, heat the oil and fry the onions and garlic on low-medium heat until soft and translucent.
Add the tomatoes, sun-dried tomatoes and vegetable broth to the pot and simmer.
Mix the cornstarch with 3 tablespoon water and add to the soup with the beans, stir well and let simmer.
Season with salt, pepper and hot chili flakes to taste and stir in the basil just before serving. Top with extra basil, hot chili flakes and cherry tomatoes if desired. Enjoy!
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This Vegan white bean soup with fresh tomato is one of my all time favorites. It is loaded with fresh flavor and creamy cannellini bean. A healthy, vegan, gluten free and budget friendly warming winter soup.
- 2 lb (900 g) fresh tomatoes of your choice, I used plum tomatoes
- 2 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 6 sun-dried tomatoes packed in oil, drained and minced
- 4 cups (1 liter) vegetal broth
- 1 15 oz (400g) can cannelloni beans, rinsed and drained
- 1 tablespoon corn starch
- salt and pepper to taste
- hot chili flakes to taste
- 1 large handfull basil leaves, chopped
- optional for serving, halved cherry tomatoes, fresh basil, hot chili flakes and bread
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Start by peeling the tomatoes, this step is optional but I recommend it.
Cut a small X at the bottom of the tomatoes and place in boiling water for about 1 minute. You should start to see the skins of the tomatoes starting to loosen. Drain the tomatoes and peel off the skins, careful not to burn your fingers!
Chop the tomatoes roughly and set aside.
-
In a large pot, heat the oil and fry the onions and garlic on low-medium heat for about 5 minutes until soft and translucent.
-
Add the tomatoes, sun-dried tomatoes and vegetable broth to the pot and simmer for 10 minutes.
-
Mix the cornstarch with 3 tablespoon water and add to the soup with the beans, stir well and let simmer for a further 5 minutes.
-
Season with salt, pepper and hot chili flakes to taste and stir in the basil just before serving.
Top with extra basil, hot chili flakes and cherry tomatoes if desired.
Enjoy!
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