Tuscan Tomato White Bean Soup

Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.

Puréed to perfection, white beans lend creaminess to this soup, which is best enjoyed with homemade croutons.

  • Total Time1 Hour 4 Minutes
  • Yield
  • DifficultyIntermediate

Chef's Note

  • 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. This is a great soup to freeze in batches and reheat when you are ready for a fresh soup.
  • Tomatoes are a powerhouse of nutrition, rich in vitamins A and C, which support immune function and skin health, as well as antioxidants like lycopene, known for its heart-protective properties. White beans are an excellent source of plant protein and fiber, promoting gut health and keeping you feeling full longer.
  • One of the many benefits of making your own soup, is that you are able to adjust ingredients to your liking, including the salt. Many store-bought and restaurant soups tip the salt scales at over 1000mg per serving. This recipe comes in at half that, but also brings all the flavor.
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