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Quick Provencal Tomato Bean Soup

A comforting and hearty soup that comes together in a flash.

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When the weather cools down and a sense of chilliness is in the air, nothing hits the spot quite like a bowl of hot soup. Yet, the prep work and wait time is a turnoff, especially on a busy weeknight or packed-with-plans weekend. This Quick Provencal Tomato Bean Soup is here to the rescue. A mass of pantry and freezer staples comes together in under thirty minutes, creating a soup loaded with complex flavors. 

What makes this soup super approachable is the use of pantry staples like canned beans, tomato purée, and stock. Simple fresh add-ins like onion and garlic are easy to procure from the store or things you might already have sitting on the counter. Once the onions are soft and translucent, go ahead and add the garlic and dried herbs, tossing until the garlic and spices are fragrant. 

Next, add in the tomato sauce or purée (whichever you have on hand) and chicken stock. If you want to make this a purely vegetarian dish, go ahead and use vegetable stock. If you only have a meat-based stock in hand, use that, the meaty flavors from the stock will add a lot of depth to the soup.

Bring the soup to a boil, reduce to a simmer, and cook it for ten minutes. This will take the potential tinny taste out of the canned tomato sauce and let the aromatic ingredients blend with the tomato sauce and the stock.

 

Once the soup has cooked, add in the beans, cook for five minutes, and then fold in the spinach, cooking until wilted. 

After adding salt and pepper to taste, this soup is ready to eat! The soup is herbaceous thanks to the dried basil and oregano, and a bit spicy with the addition of pepper flakes. 

Beans add a hearty but creamy texture to the soup while the spinach adds a filling robust addition to the soup.

This Quick Provencal Tomato Bean Soup can be played around with and more ingredients can be added if desired, but the classic base is filling and satisfying with each and every spoonful!

Yield(s): Makes about 4 servings

15m prep time

20m cook time

3.8
Rated by 5 reviewers
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Ingredients
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili flakes
  • 1 14.5-ounce can tomato puree
  • 1 1/2 cups stock (either vegetable or chicken)
  • 1 16-ounce can butter beans or white beans, drained and rinsed
  • 2 cups chopped baby spinach, if frozen make sure to defrost and drain
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Heat olive oil in a pot and saute onions until soft and tender, about 6 to 9 minutes.
  2. Once softened add in garlic, cooking until fragrant, about 30-seconds.
  3. Add in dried basil, oregano, and chili flakes, tossing to incorporate.
  4. Carefully pour in the tomato sauce, chicken stock, and water.
  5. Bring to a boil, reduce to a simmer, cooking uncovered for 10 minutes.
  6. Add in beans, cooking for an additional 5 minutes. Fold in spinach, simmering until wilted.
  7. Season with salt and pepper and serve immediately, enjoy!

Recipe Allrecipes.