Soups ·
Tuscan Tomato White Bean Soup

Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.
Makes | 8 servings (8 cups) |
Total Time | 1 hour 4 minutes |
Difficulty | Moderate |
Container | Low-Profile 2.0-litre Container |
Ingredients
Soup -
- 3 tbsp (45ml) extra virgin olive oil
- ½ small (60g) onion, peeled, halved
- 5 (15g) garlic cloves, peeled
- 1 tsp salt, optional
- 2 tbsp (30ml) tomato paste
- 900g Roma tomatoes
- 2 cans (850g) white beans, drained, rinsed
- 4 cups (960ml) vegetable broth
- 1 sprig fresh rosemary, picked
- ¼ tsp red pepper flakes/powder
Crouton Garnish, optional -
- 4 slices (114g) ciabatta bread, cubed
- ¼ cup (55g) mozzarella cheese, shredded
- 1 tbsp fresh rosemary, chopped
Directions
- Heat 1 tbsp of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, rosemary, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
- Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to its highest speed. Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
- For the garnish: Preheat the oven to 400°F (200°C). Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella. Bake until croutons are golden brown, about 10 to 15 minutes.
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