Ingredients for 30 Minute White Bean And Tomato Soup
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 4 cups chicken broth
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- Salt, to taste
- Pepper, to taste
- Garlic bread, for serving
- Cream, for garnish (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 30 Minute White Bean And Tomato Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 30 Minute White Bean And Tomato Soup
- Chop bacon into 1-inch pieces and cook in a large soup pot or Dutch oven over medium-high heat for 5-7 minutes, or until crispy. Remove bacon with a slotted spoon and set aside, reserving about 1 tablespoon of bacon grease in the pot.
- Add the chopped onion to the pot and cook in the bacon grease for 5 minutes, stirring occasionally, until softened.
- Stir in the broth, cannellini beans, crushed tomatoes, thyme, and cumin. Bring to a boil over high heat.
- Reduce heat to medium-low, and simmer for 10-15 minutes, allowing flavors to meld.
- Use a potato masher to partially mash about 1/3 of the beans, creating a slightly thicker, creamier texture. Alternatively, use an immersion blender for a smoother consistency.
- Stir in the cooked bacon. Season with salt and pepper to taste.
- Serve hot, garnished with extra bacon or a swirl of cream (optional), and alongside garlic bread.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
22g
Fat
19g
Carbs
15g
