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–+ servings

Tomato, Pesto & White Bean Soup

This tomato pesto soup is budget friendly and easy to make year round with canned tomatoes and jarred pesto instead of fresh basil. With the addition of white beans, it is filling and meal worthy. A simple recipe that is ready within the hour and fully customizable.
6 servings
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Ingredients

  • 1 large onion, finely diced
  • 1 carrot, finely diced
  • 5 cloves garlic, crushed
  • 2 tsp mixed Italian herbs
  • 2 Tbsp tomato paste
  • 28 oz (800 g) canned diced or chopped tomatoes
  • 1 tsp red wine vinegar
  • ½ tsp sugar
  • 2.5 cups (590 ml) vegetable stock
  • 28 oz (800 g) canned white beans, drained
  • 3 tbsp jarred green pesto
  • ½ cup (50 g) parmesan, pecorino or Italian hard cheese
  • ⅓ cup (80 ml) double (heavy) cream

Instructions 

  • Heat a few spoonfuls of olive oil in your soup pot over a low-medium heat. Add the onions and carrots and saute until soft.
    1 large onion, 1 carrot
  • Add the garlic and saute until the fragrance hits the air, and then add the herbs and mix through.
    5 cloves garlic, 2 tsp mixed Italian herbs
  • Add the tomato paste and stir through. You may want a little extra oil now if the pan is feeling dry. Saute for a minute or two just to deepen the flavor of the tomato paste.
    If it gets too sticky in your pan, throw in a splash of water or wine and move on quickly to the next step.
    2 Tbsp tomato paste
  • Add the canned tomatoes, red wine vinegar and sugar. Mix through and simmer until bubbling.
    28 oz canned diced or chopped tomatoes, 1 tsp red wine vinegar, 1/2 tsp sugar
  • Add the vegetable stock and white beans. Turn up the heat and cook until it is starting to bubble. Then turn back down to low and allow the soup to simmer, covered, for at least 10 minutes (but longer is always better if you have more time!)
    2.5 cups vegetable stock, 28 oz canned white beans
  • When you're reading to serve the soup, stir in the pesto, cheese and cream. Keep it on the heat just until the cheese is melted and the soup is a creamy texture.
    Remove from the heat and allow it to sit for 5-10 minutes before serving.
    3 tbsp jarred green pesto, 1/2 cup parmesan, pecorino or Italian hard cheese, 1/3 cup double (heavy) cream
Cuisine: Italian
Course: Soups & Stews
Calories: 308kcal, Carbohydrates: 41g, Protein: 15g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 845mg, Potassium: 1002mg, Fiber: 9g, Sugar: 7g, Vitamin A: 2566IU, Vitamin C: 16mg, Calcium: 282mg, Iron: 6mg