Bean soup with cherry tomatoes
4 servings
25 minutes
Bean soup with cherry tomatoes is a vibrant dish of Italian cuisine that combines the tenderness of beans, the sweetness of tomatoes, and the aroma of herbs. Italians appreciate it for its rich flavor and simplicity of preparation. Historically, such soups were popular among peasants as ingredients were always available. Its velvety texture and slight acidity from the tomatoes make it perfect for a light yet nutritious dinner. Croutons served with the soup add a crunchy texture contrasting with the softness of the beans. This soup can be served as a standalone dish or used as a base for more complex variations. It is great for cool evenings, filling the home with the warmth and coziness of Italian traditions.
1
Dry the bread in a preheated oven at 200 degrees for 8-10 minutes.
- White bread: 4 pieces
2
Finely chop the onion and garlic, sauté in olive oil until soft. Add tomato paste and fry for 2 minutes, stirring.
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 4 tablespoons
- Tomato paste: 1 teaspoon
3
Add cherry tomatoes (large ones can be halved), pour in hot broth or water, and bring to a boil.
- Cherry tomatoes: 150 g
- Vegetable broth: 1.5 l
4
Reduce the heat to minimum, add beans and peas. Cook for 10-15 minutes, then add parsley, salt, and pepper. Serve with croutons.
- Canned red kidney beans: 1 jar
- Canned white beans: 1 jar
- Canned green peas: 100 g
- Chopped parsley: 70 g
- Salt: to taste
- Ground black pepper: to taste
