Romige tomaat cannelini soep (landscape met blik)
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Creamy Tomato Cannellini Soup

At first glance you won’t spot the cannellini beans, but they’re the creamy, flavour-packed base of this tomato soup. Thanks to the seasoned tomato sauce the beans come in, you’ll have a quick, protein-rich and seriously tasty soup on the table in no time.

4 servings
Dairy free, Gluten free, Vegan
35 min.

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, sliced
  • 800 g tomato pulp
  • 2 cans Amaizin cannellini beans in tomato sauce
  • 1½ vegetable stock cubes
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • A few basil leaves

The recipe

Let's start cooking

  1. Heat the olive oil in a soup pot over medium heat. Cook the onion and garlic for 4–5 minutes until soft and translucent.
  2. Add the tomato pulp, beans with their sauce, 1½ cans of water, stock cubes and sugar. Bring to the boil, cover, reduce the heat and let simmer gently for 20 minutes.
  3. Stir in the balsamic vinegar, season with salt if needed, and blend the soup smooth using a hand blender.
  4. Serve with an extra drizzle of balsamic, a few basil leaves and a pinch of black pepper.

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