It all starts with smashing TEN cloves of garlic (using the bottom of a heavy pan, which releases their flavor). This method is way faster than chopping, meaning more garlic, less work — that’s our jam!
We sauté the garlic in olive oil to soften it and infuse the oil with flavor. Then we add red pepper flakes for a little heat and tomato paste for richness, sautéing to enhance its natural sweetness.
Next come the white beans for fiber and protein, plus crushed tomatoes, vegetable broth (or water), and salt.
We let it simmer for 15-20 minutes for the flavors to develop, then smash just some of the white beans to thicken the soup and create textural variability.
The remaining ingredients are maple syrup for balancing the acidity of the tomatoes and coconut milk for a creamy finish. We also love garnishing with vegan parmesan cheese for a rich and salty touch.
We hope you LOVE this white bean tomato soup! It’s:
Creamy
Garlicky
A little spicy
Quick & easy
Fiber-rich
Balanced
& SO comforting!
