Tomato White Bean Soup Calories

Cannellini, great northern, and navy beans all work well in Tomato White Bean Soup. Choose beans that hold their shape if you want distinct, tender bites; mash or blend some of them if you prefer a thicker soup.

Mash some of the beans against the side of the pot to thicken Tomato White Bean Soup. You can also blend a portion of the soup and stir it back in; both methods give it a creamy texture without needing cream or flour.

Yes, Tomato White Bean Soup freezes well. Let it cool, divide it into airtight containers, and leave a little room for expansion. Thaw it in the refrigerator and reheat it thoroughly, stirring in a splash of water or broth if it has thickened.

Tomato White Bean Soup keeps for about three days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat only the portion you plan to eat so the rest stays safely stored.

Crusty bread, a green salad, or a grilled cheese sandwich pairs well with Tomato White Bean Soup. For a heartier meal, serve it alongside a grain such as rice or farro; the soup is also filling enough to enjoy on its own.

Build flavor in Tomato White Bean Soup by sautéing onion and garlic before adding the tomatoes, then seasoning with black pepper, oregano, or thyme. A little lemon juice stirred in just before serving can brighten the tomato and bean flavors.

Yes, canned white beans are convenient for Tomato White Bean Soup because they are already cooked. Drain and rinse them, then stir them in near the end of cooking so they warm through without breaking apart.

Yes, you can blend Tomato White Bean Soup until smooth, or blend only part of it to keep some whole beans in each bowl. Let hot soup cool slightly before using a countertop blender, and avoid filling it to the top.

Beans can stay firm in Tomato White Bean Soup if they were not fully tender before acidic tomatoes were added. Cook dried beans until soft first, then add the tomatoes; older dried beans may also take longer to cook.