Garlic Tomato White Beans Soup (Printable Version)
A creamy blend of garlic, tomatoes, and white beans for a warming, flavorful bowl. #comfortfood #homemade #creamy
# Ingredients:
→ Main Ingredients
01 -
10 medium-to-large garlic cloves, peeled
02 -
3 tablespoons extra-virgin olive oil
03 -
1 teaspoon red pepper flakes
04 -
2 tablespoons tomato paste
05 -
2 cans (15 ounces each) white beans, slightly drained, preferably cannellini or 3 1/2 cups cooked white beans
06 -
1 can (28 ounces) crushed tomatoes, organic preferred
07 -
1 cup vegetable broth or water
08 -
1 to 2 teaspoons maple syrup, plus additional to taste
09 -
1 can (14 ounces) light coconut milk, thoroughly shaken, divided; use full-fat coconut milk for a richer soup
# Steps:
01 -
Using the bottom of a heavy skillet, flatten the peeled garlic cloves until slightly crushed.
02 -
Heat olive oil in a large pot over medium heat. Add smashed garlic and cook, stirring frequently, until golden brown and aromatic, about 3 minutes. Stir in red pepper flakes and tomato paste, cooking for 1 minute to develop flavor.
03 -
Incorporate white beans, crushed tomatoes, and vegetable broth or water into the pot. Season with salt to taste. Bring mixture to a gentle simmer, allowing flavors to meld, about 10 minutes.
04 -
Using a potato masher or the back of a spoon, mash roughly half of the beans in the pot to thicken the soup. Stir in maple syrup and half of the coconut milk, reserving the remainder for garnish.
05 -
Taste and adjust seasoning if needed, adding more maple syrup or salt if desired. Swirl in remaining coconut milk as garnish and serve the soup hot.
# Notes:
01 -
For a richer texture, substitute full-fat coconut milk and blend the soup partially for extra creaminess.