Tuscan Tomato Navy Bean Soup (No Added Fat)
Tuscan tomato white bean soup recipe, made creamy by using beans. I didn't follow the recipe, but used the idea of blending beans into a tomato soup.
It takes navy beans 25-30m to cook unsoaked and 20-25 soaked, with just enough water to cover. Here is what I did.
- 1 cup dry navy beans
- Enough water to just cover beans
- 2 cloves garlic
- 1/2 cup onion
- 4 cups water
- Vegan bouillon cube
- 12T tomato paste (I used all of a 7 ounce bottle of tomato paste)
- 1/4 t dill weed
- 4t basil (I used frozen basil cubes)
- 1/2 t (or to taste) salt
- Medium tomato cut into 1/2" cubes (about 1 1/4 cups)
- I rinsed the beans then put them into my Instant Pot pressure cooker along with just enough water to cover them, and cooked for 30m.
- While the beans were cooking, I added all of the remaining ingredients, except the tomato, to my Vitamix blender.
- After the cooking was done, I waited a few minutes and gently released pressure, then added the cooked beans to the blender.
- I blended on low, ramping up to medium for maybe half a minute till ingredients were homogenized, then blended on high till the soup was steaming hot (about 3 minutes).
- I added the fresh tomato and pulse blended briefly, making sure there were chunks of tomato left, then served.
I'd like to try similar soups in the future. I think that I could improve this one with half as much garlic and maybe more tomato. If we had plum tomatoes, I'd remove the seeds and use them. More - maybe even double the amount - of tomato paste would benefit the soup. I'm so glad to have experimented with a bean soup where the bean is not even the star of the soup, but a thickener that brings great nutrition to the dish.