Prevention / Recipes

White Bean and Tomato Soup


  • 2 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 2 cups canned crushed tomatoes
  • 1-1/2 quarts vegetable stock
  • 1/2 teaspoon sage, or 1 teaspoon fresh, chopped
  • 1 bay leaf
  • 1/4 teaspoon salt and pepper (optional)
  • 1-1/2 cans (15 oz) navy beans, rinsed and drained
  • 1 cup parsley, finely chopped
  • 2 tablespoon grated Parmesan cheese
  • 1 tablespoon red wine vinegar
  • sauce
White Bean and Tomato Soup


Combine half the oil and half the garlic in a heavy pot over medium-low heat. Cook 1-2 minutes until fragrant. Stir in onion. Increase heat to medium and sauté 6-7 minutes or until softened. Stir in tomatoes, stock, sage and bay leaf. Season with salt and pepper to taste. Simmer 20 minutes. Add beans and simmer 10-15 minutes. While soup is cooking, combine remaining garlic and salt in a mortar and pound to a paste (or use a small bowl and a wooden spoon). Add 1 tablespoon chopped parsley and mash into a paste. Stir in remaining oil, cheese and parsley, and vinegar. Serve soup with a spoonful of sauce.

Serve chilled, if desired.