White bean & tomato soup

Name: White bean & tomato soup
Total time: 30 min
Yield: 2 servings
Ingredients: 1 can (15 oz), drained white beans; 1 can (14 oz) canned tomatoes; 1, diced small carrots; 1 small, diced onion; 2 cloves, minced garlic; 1 tbsp olive oil; 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper

A thick, comforting soup made from canned beans, tomatoes and everyday vegetables. Mash some beans for a creamy finish.

30 minutes estimated for the original recipe · 2 servings

Dinnerveganvegetariangluten-free

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

white beans1 can (15 oz), drained
canned tomatoes1 can (14 oz)
carrots1, diced small
onion1 small, diced
garlic2 cloves, minced
olive oil1 tbsp
dried oregano1 tsp
salt½ tsp
black pepper¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Warm oil in a saucepan over medium heat. Cook onion and carrot for 7 minutes, stirring often.
Stir in garlic and oregano for 30 seconds. Add tomatoes, beans, 1 1/2 cups water, salt and pepper.
Bring to a simmer and cook partly covered for 18 minutes, until carrots are tender.
Mash a few spoonfuls of beans against the side of the pot to thicken. Taste and adjust seasoning before serving.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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