White beans are an Old World secret for making thick, hearty soups. Blended, they add a creamy texture and some protein without muddying the flavour.
Ingredients
- 1 can (796 ml / 28 oz) whole tomatoes, with their liquid
- 2 cups vegetable broth
- ½ cup cooked white beans, rinsed and drained
- baby lima, cannellini, great northern, etc.
- 1 medium yellow onion, diced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp miso (or light soy sauce)
- 1 tsp coconut sugar or brown sugar, to taste
- 1 tsp salt
- freshly ground black pepper, to taste
- 2 tbsp vegan butter (optional)
- a few basil leaves, torn (optional)
Method
In a large pot or Dutch oven, sauté the onion with the salt in the olive oil until softened. Add the tomato paste and stir constantly until it starts to stick.
Add the broth and scrape up the browned bits. Add the tomatoes, sugar, pepper, and beans. Bring to a bare simmer and cook, stirring regularly, until the tomatoes have broken down, 30–60 minutes.
Take the pot off the heat and let it cool a little. Blend until smooth in a stand blender, or use an immersion blender.
Season with the miso or soy, sugar, and salt to taste. Stir in the vegan butter and basil, if using.