Chunky Tomato Soup with Cannellini Beans

Chunky Tomato Soup with Cannellini Beans

from veggiessavetheday.com
50 min

Mediterranean-inspired Chunky Tomato Soup is a hearty vegan meal featuring creamy white beans in a smoky tomato-based broth.

Ingredients

  • 1 Tablespoon olive oil ((or water for an oil-free version))
  • 1 large onion (finely chopped)
  • 2 celery ribs (finely chopped)
  • 5 cloves garlic (finely chopped)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ cup tomato paste
  • 2 cans diced fire-roasted tomatoes ((14.5 ounces each))
  • 2 teaspoons salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • 3 cups vegetable stock
  • 1 Tablespoon organic sugar ((cane or granulated white sugar))
  • 3 cans cannellini beans ((14.5 ounces each) or white kidney beans (4½ cups), drained and rinsed)

Directions

  1. 1

    In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat.

  2. 2

    Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.

  3. 3

    Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly.

  4. 4

    Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes.

  5. 5

    Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste, then serve.