Tomato White Bean Garlic Soup

Tomato White Bean Garlic Soup is a simple yet hearty and flavorful soup, perfect for a light lunch or dinner. The creamy texture from the white beans pairs beautifully with the tangy tomatoes and aromatic garlic. A splash of balsamic vinegar adds a slight sweetness and depth to the soup. This easy-to-make dish is nutrient-dense, featuring a wonderful combination of plant-based proteins, antioxidants, and vibrant flavors.

For a Serving Size of Two:

Ingredients:

• 00 grams diced ripe tomatoes
• 150 grams cooked white beans
• 80 grams diced onion
• 3 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground oregano
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 500 ml vegetable broth
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 tablespoon fresh basil or parsley, chopped

Procedure:

• In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the ground thyme, oregano, black pepper, and red pepper flakes (if using). Cook for 1 minute to toast the spices, then add the diced tomatoes to the pot. Stir well and cook for another 5 minutes, letting the tomatoes soften.
• Add the cooked white beans and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
• Use an immersion blender to blend the soup until smooth, or transfer it in batches to a regular blender. If you prefer a chunky texture, blend just half of the soup.
• Stir in the balsamic vinegar and salt to taste. Simmer for another 5 minutes to allow the flavors to combine.
• Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g