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Creamy Tomato and White Bean Soup Recipe (with Video)

Sesame-free, Fish-free, Sugar-free

Discover our Creamy Tomato and White Bean Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 10min


Main Dish
- 2 tbsp Olive oil
- 1 Onion, chopped
- 2 clove Garlic, minced
- 3 c cannelini beans
- 1 28-oz can Tomato sauce
- 2 tbsp Tomato paste
- 2 c vegetable broth
- 0.5 c cashew nuts
- 3 c Spinach
- 2 tsp Oregano
- 0.5 tsp Turmeric
- 1 tsp Paprika
- 0.25 tsp Chili flakes, or to taste
- 0.5 tsp Salt, or to taste
- 0.25 tsp Pepper, or to taste
For Serving (optional)
- 1 c croutons
- 1 tsp Thyme
- 0.5 tsp Pepper, cracked
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Preparation of Soup Base
1. Heat olive oil in a large pot over medium heat.
2. Add the onion and salt, and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Stir in the tomato paste, spices, and cashew nuts, and roast for another minute.
5. Add half of the cannellini beans, the tomato sauce, and the soup stock.
6. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Blending and Final Touches
1. Either with an immersion blender or regular blender (make sure the soup has cooled a bit if you use a regular blender), blend the soup until creamy.
2. Reheat if necessary, and add the rest of the beans and the spinach.
3. Let it simmer for a few more minutes.
4. Garnish with croutons, thyme, and cracked pepper.

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