This is a great recipe to make when you’re psyched for soup season to start, as I always am! During these late summer and early fall days it may be eighty-five degrees during the day, but evenings are getting downright chilly! This calls for a big hearty bowl of soup if you ask me. Hearty and cozy as this soup is, it still features some of my favorite summer flavors, namely fresh basil and tomatoes. You’re getting the best of all seasons with this one. It’s also really easy to throw together, and comes together in just one pot!
Ingredients You’ll Need
Olive oil. You can use another high heat oil if you’d like. Vegetable oil, corn oil, canola oil, and avocado oil will all work! Onion. Carrot. Celery. Garlic. Vegetable broth. Cannellini beans. Feel free to substitute another type of white bean, if you’ve got some cans to use up! Butter beans, navy beans, and great northern beans are all good options! Diced tomatoes. We’re using a couple cans of tomatoes, to keep things simple. Pesto. You can use store-bought or homemade homemade vegan pesto — it’s totally up to you! Lemon juice. Use freshly squeezed juice. Bottled just doesn’t have as much flavor! Fresh basil. Salt and pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: You can blend more than half (or all) of the soup if you’d like it to be creamier, or blend less than half (or none) for chunkier soup. Your tomato white bean soup is ready to enjoy! Ladle it to bowls and dig in. I love to enjoy mine with some crusty bread and a sprinkle of vegan Parmesan cheese.
More Soup Recipes
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