Can I make this soup vegan?

Yes! To make this Protein-Rich Tomato Basil Soup with White Beans vegan, simply omit the Parmesan cheese or use a plant-based cheese substitute.

Can I use other types of beans?

While white kidney beans work wonderfully in this recipe, you can substitute them with other beans like cannellini, navy beans, or chickpeas for a similar texture and flavor.

How do I make the soup spicier?

To add a bit of heat to the soup, try adding red pepper flakes or a diced chili pepper along with the garlic and onions. You can also add hot sauce when blending the soup for a spicy kick.

Incredible Protein-Rich Tomato Basil Soup with White Beans Recipe

Description

A hearty, flavorful soup made with protein-packed white beans, fresh basil, and tomatoes. Perfect for a comforting meal!

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
2 small garlic cloves, minced
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp Italian seasoning (optional)
1 1/2 tbsp tomato paste
1 large (28 oz.) can of whole tomatoes, no salt added
2 1/2 cups reduced-sodium vegetable broth
1 (19 oz.) can of white kidney beans, drained and rinsed
15 fresh basil leaves
2 tbsp grated Parmesan cheese (optional, omit for a vegan version)

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Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking for 5-7 minutes until the onions are tender.
Stir in the sea salt, black pepper, and Italian seasoning (if using). Add tomato paste and cook for 1 minute.
Add canned tomatoes (with juices), vegetable broth, and white kidney beans. Stir to combine and bring to a boil. Reduce heat and simmer for 20-30 minutes.
Remove from heat and transfer to a high-speed blender. Add basil leaves and Parmesan cheese. Blend until smooth.
Taste and adjust seasoning as needed. Serve hot, topped with homemade croutons or additional basil.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Blending
Cuisine: American