Tomato Soup with White Beans and Oregano
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Source: https://recipheon.com/en/recipes/soups/tomato-soup-with-white-beans-and-oregano
About this recipe
Tomato soup with white beans and oregano is a hearty soup made with vegetable broth and tomato passata. White beans add substance and gently thicken the soup, making it filling enough for a meal without pasta or rice. Oregano gives the tomato base a Mediterranean character, while olive oil rounds out the flavor. This is a simple plant-based tomato soup made with a short list of ingredients.
Ingredients
Servings: 6
900 ml vegetable broth
500 ml tomato passata
1/2 can white beans
1 teaspoon oregano
1 tablespoon olive oil
Steps
Drain and rinse the beans. Have the tomato passata, broth, oregano, and olive oil ready.
Heat 1 tablespoon olive oil in a pot over low heat. Add 1 teaspoon oregano and stir for 30 seconds. Pour in the tomato passata and cook for 3 minutes.
Pour in the broth, add the beans, and simmer over low heat for 12–15 minutes.
Stir the soup, let it rest for 3 minutes, and serve.
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