Italian White Bean and Tomato Soup
Hearty Italian white bean and tomato soup with tender diced gold potatoes, aromatic herbs, and a savory broth ready in 35 minutes.
This comforting Tuscan-inspired soup brings together creamy cannellini beans and tender potatoes simmered in a rich, herb-scented tomato broth. A touch of caramelized tomato paste creates deep savory flavor, while a gentle finish of lemon juice brightens each spoonful. It is wholesome, naturally plant-based, and effortlessly satisfying for a weeknight dinner.
Ingredients
Every ingredient is a real Clearshelf product, scored- 942 tbsp extra-virgin olive oil
- 844 cloves garlic, minced
- 971 tbsp Italian seasoning
- 922 tbsp tomato paste
- 84300 g gold potatoes, scrubbed and cut into 1/2-inch dice
- 782 cups crushed tomatoes
- 724 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 851 1/2 cups cannellini white kidney beans, rinsed and drained
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Warm the extra-virgin olive oil in a large Dutch oven or soup pot over medium heat for 1 minute.
- 2
Add the minced garlic and Italian seasoning to the pot; cook for 1 minute, stirring constantly until fragrant but not browned.
- 3
Stir in the tomato paste and cook for 2 minutes, stirring frequently, until it deepens in color to a rich brick red.
- 4
Add the diced gold potatoes, crushed tomatoes, vegetable broth, salt, and black pepper. Stir well and bring the soup to a full rolling boil over high heat, about 4 minutes.
- 5
Turn the heat down to medium-low, cover the pot partially, and simmer for 12 minutes until the diced potatoes are tender when pierced with a fork.
- 6
Stir in the cannellini white kidney beans and simmer uncovered for 4 minutes so the beans heat through and absorb the herb-rich broth.
- 7
Turn off the heat, and ladle the warm soup into four shallow bowls.
Store cooled leftover soup in an airtight container in the fridge for up to 4 days. Because the potatoes and beans continue to absorb liquid, add a small splash of broth or water when gently reheating.
More recipes
82Coconut Curry Red Lentil Soup
A fragrant, velvety golden coconut curry soup simmered with warm spices, rich coconut milk, and zesty lemon.
82Moroccan Chickpea and Sweet Potato Soup
A fragrant Moroccan chickpea and sweet potato soup simmered with warm spices, diced tomatoes, and bright lemon.
82Thai Coconut Sweet Potato Curry Soup
A fragrant, creamy Thai-style sweet potato soup simmered with warm curry spices, coconut milk, and aromatic ginger and garlic.
83Mexican Black Bean Soup
A rich, hearty Mexican black bean soup simmered with zesty hot salsa, toasted cumin, and savory vegetable broth, ready in 30 minutes.
An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.