Vegan Tuscan White Bean Tomato Soup (9 ingredients)
Warm, cozy, and fresh, this Tuscan White Bean Soup is an easy one-pot recipe made with 10 simple ingredients. You can enjoy at any time when you feel like you can use a soup!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Soup
Cuisine: Italian
Keyword: 10 ingredients or less, 30 minutes or less, vegan
Servings: 4people
Author: Nora Hsu
Ingredients
½Tbspextra-virgin olive oil 初榨橄欖油
½bigyellow onion 黃洋蔥
2garlic cloves 蒜瓣
480 ml (2 cup)chopped fresh tomatoes 新鮮番茄切塊*
240ml (1 cup)vegetable broth 蔬菜高湯or water 或水
2rosemary sprigs 迷迭香枝條
½tspground thyme 百里香粉use fresh thyme if you have 若有新鮮的就用新鮮的
Somefreshly ground black pepper 現磨黑胡椒粉optional 非必要
Instructions
Place a heavy bottom pan on medium heat. Once the pan is hot, add the olive oil, onion, and garlic. Sauté them for half to one minute. Add a dash of hot water to deglaze the pan.
Add the chopped tomatoes, cook until the tomatoes shrink down in size.
Add in the left ingredients. Stir to combine and cook until all ingredients are soft.
*I use fresh tomatoes because that's what I had at hand and I don't want to make this soup too think. If you only got canned ones, they will work just as fine, but just be mindful that the final taste will be more tomato-y.
Storage: Store in an air-tight container in the fridge for 4 days.