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
-
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!