Hi there! I’m Susannah from Feast + West, my blog where I write about food, drinks, travel and design. I’m thrilled to be joining Pretty Providence to share some of my favorite recipes.
Today we’ll start with a lovely spring soup. I recently planted my herb garden for the season, and it is such a pleasure to run outside and grab fistfuls of fragrant greens to cook with. But before the summer veggies fully start sprouting, I have a bunch of canned foods I bought this winter that I need to use up. A vegetarian soup is the perfect solution.
Enter this Tuscan White Bean and Tomato Soup. It has all the tastes of Italy — Tuscany, to be precise. Plump red tomatoes, creamy white beans, fresh thyme, rich olive oil and a hint of garlic and onions all come together for a smooth springtime soup.
This is the kind of soup you want to eat piping hot on one of those chilly spring days. It will have you dreaming of vacations in Italy, watching the sunset overlooking an olive grove. Okay, so maybe it’s just your backyard herb garden, but we can dream, right?
And the best part? You can have your Tuscan White Bean and Tomato Soup ready in under 30 minutes and with many items you already have in your pantry, refrigerator and herb garden, of course. How’s that for frugal home-cooking?
Tuscan White Bean and Tomato Soup
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 medium white onion chopped
- 5 cloves garlic minced
- Kosher salt
- 2 cans diced tomatoes 14.5 ounces each
- 2 cans white beans 15 ounces each, drained and rinsed
- 1 quart low-sodium vegetable broth
- 1 cup water
- 3 sprigs thyme plus more for garnish
- Pinch white pepper
- Freshly cracked black pepper
In a large pot over medium-high heat, heat olive oil. Add the onion, garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Reserve 1/4 cup of beans for garnish. Add the tomatoes and their juices, the beans, broth, water, thyme sprigs, white pepper and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium and simmer 20 minutes.
Let cool for 5 minutes. Discard the thyme sprigs. Working in batches, transfer the soup to a blender and puree it until smooth. (Alternatively, use an immersion blender.) Season with salt and freshly cracked black pepper.
Drizzle olive oil over each bowl of soup and top with beans and a sprig of thyme.