Tomato & White Bean Vegetable Soup (Vegetarian)

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Total Time
40mins
Prep 10 mins
Cook 30 mins

Fantastic for cold evenings (though I like it any time) and comes together within about 30-40 minutes from start to finish! I prefer to use organic broth, beans & produce wherever possible. While not a "traditional" mix of vegetables, it is great for families with children who don't want big chunks of tomatoes, onions, etc. floating in their soup.

Ingredients Nutrition

Directions

  1. Start by sauteeing garlic, crushed red pepper & onion in the olive oil in a large stewpot. After about 20-30 seconds over medium heat, add asparagus and carrots, raise heat slightly and continue to stir occasionally for 5-6 minutes.
  2. Add vegetable broth, tomato paste & water and bring to a simmer, stirring until tomato paste is well incorporated. Add chopped herbs (I love fresh basil, thyme & oregeno, but I also use Mrs. Dash when I don't have anything fresh on hand), sugar and salt. I don't measure salt, but I'd guess I use about 1/2-1 teaspoons Allow this to simmer, covered for about 10 minutes.
  3. Add 2 cans of white beans (do NOT drain them as the liquid packed in the beans help the soup to thicken) and bring back to a simmer. At this point, taste the broth and add cayenne or a bit more salt to adjust to your preference. Add corn and baby spinach, stirring gently, and simmer for an additional 5-6 minutes.
  4. I love to serve this with garlic toast, cheese quesadillas, or just by itself topped with a bit of parmesan cheese.
Most Helpful

4 5

Great vegetarian soup! I thought it was a bit too sweet, so I will add less sugar next time. My husband loved the spiciness. Since I didn't have white beans, I used a can of garbanzos and a can of kidney beans, which worked well.

4 5

A very pleasing soup. It was very easy to prepare and the combination of spices gave it a little bit of an edgy, spicy taste. I'd like to try it again using kale when my CSA share starts coming this spring.