Use what you have
White bean and tomato soup
White beans and tomatoes simmered with onion and herbs into a chunky soup.
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Ingredients
Method
- 1Prepare white beans, tomatoes and stock; use a medium saucepan to avoid excessive evaporation.
- 2Soften the aromatic ingredients in a little oil over medium-low heat.
- 3Add white beans, tomatoes and stock; bring to a gentle simmer rather than a vigorous boil.
- 4Cook until the main ingredients are tender, adding a splash of water if the soup becomes too thick.
- 5Adjust seasoning and texture, then ladle into two bowls.
Equipment
- Medium saucepan or 26 cm frying pan
- Digital kitchen scales
- Wooden spoon or spatula
Storage, reheating & freezing
Storage: Transfer cooled white bean and tomato soup to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.
Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.
Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.
Helpful notes
- Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
- Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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