This Spanish-style soup simmers white beans and tomato into a rich bowl.
10 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely chop 2 garlic cloves and drain 2 cups cooked white beans.
Saute the garlic in 1 tablespoon olive oil over medium heat for 1 minute.
Add 1.5 cups grated tomato and cook for 5 minutes.
Add the beans and 4 cups water, then boil for 15 minutes.
Mash one ladleful of beans and stir it back in, so the soup thickens on its own.
💡 Tip: Mashing one ladleful of beans gives the soup a more cohesive body.
🍽️ Serving suggestion: Ladle the white bean tomato soup into a deep bowl, leaving some beans visible over the red sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~174
kcal calories
8
g protein
24
g carbs
4
g fat
2.3g
Sugar
7.2g
Fiber
18mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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