Tomato and Bean Soup
Tomato and bean soup is a classic dish that warms the heart and satisfies your palate. This easy-to-make recipe is perfect for a cozy night in or for sharing with family and friends.
Why Make This Recipe
This tomato and bean soup is not only delicious but also nutritious. It’s packed with protein and fiber from the beans, and the tomatoes add a rich flavor. Plus, it’s simple to prepare with ingredients you probably already have in your kitchen.
- Easy to make in just one pot
- Healthy and hearty
- Can be customized to your taste
How to Make Tomato and Bean Soup
Making tomato and bean soup is straightforward and quick. Let’s look at the ingredients you’ll need.
Ingredients:
- Canned tomatoes
- Canned beans (such as cannellini or kidney)
- Lemon juice
- Garlic
- Onion
- Vegetable broth
- Olive oil
- Salt
- Pepper
- Fresh herbs (such as basil or parsley)
Directions:
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until fragrant.
- Add canned tomatoes and their juices, along with the vegetable broth, and bring to a simmer.
- Stir in the beans and lemon juice. Cook for about 10-15 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Garnish with fresh herbs before serving.
How to Serve Tomato and Bean Soup
Serve your tomato and bean soup hot, garnished with fresh herbs. It pairs well with:
- Crusty bread or breadsticks for dipping
- A fresh side salad for a complete meal
How to Store Tomato and Bean Soup
To store your tomato and bean soup, let it cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 3 months:
- To reheat, simply warm it on the stove or in the microwave.
- Add a splash of vegetable broth if it thickens too much.
Tips to Make Tomato and Bean Soup
- Use high-quality canned tomatoes for better flavor.
- Feel free to add vegetables like carrots or spinach for extra nutrition.
- Adjust the lemon juice according to your taste preference for acidity.
Variations
Add cooked pasta or rice for a more filling soup. You can also spice it up by adding chili powder or crushed red pepper flakes.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can! Use about 2 pounds of fresh tomatoes, peeled and chopped.
How do I make this soup vegetarian?
This recipe is already vegetarian as it uses vegetable broth.
Can I buy canned tomatoes on Amazon?
Of course! You can buy it here.
Enjoy making your tomato and bean soup! It’s a simple recipe that brings comfort and joy to any meal.
Herb & Zucchini Stuffed Jumbo Shells
Ingredients
Pasta and Sauce
- 12 pieces Jumbo pasta shells Cooked according to package instructions
- 2 cups Marinara sauce For layering and topping
Filling
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded For stuffing and topping
- 1/2 cup Parmesan cheese, grated
- 1 cup Zucchini, finely chopped
- 1 tablespoon Garlic, minced For flavor
- 1 tablespoon Olive oil For sautéing
- 1 teaspoon Salt To taste
- 1/2 teaspoon Pepper To taste
Herbs
- 1/4 cup Fresh herbs (basil, parsley) Chopped
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain.
- In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant.
- Add chopped zucchini and cook until soft.
Mixing
- In a bowl, combine ricotta, mozzarella, Parmesan, sautéed zucchini, fresh herbs, salt, and pepper.
Assembly and Baking
- Stuff each pasta shell with the cheese and zucchini mixture.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Place the stuffed shells in the dish and top with additional marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly.
