Italian Tomato and White Bean Soup

Italian Tomato And White Bean Soup Recipe

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Jamallah Bergman


A yummy hearty soup on a cold winter or fall evening.


★★★★★ 1 vote

25 Min


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4 slice
1 c
frozen chopped onions
1 1/2 tsp
bottled minced garlic
1 can(s)
crushed tomatoes (28oz can)
1 can(s)
white kidney beans (cannellini beans), rinsed and drained (15 1/2oz)
1 can(s)
chicken broth (14 1/2 oz can)
1/3 c
snipped fresh basil
1 tsp
1/4 c
finely shredded romano cheese

How to Make Italian Tomato and White Bean Soup


  • 1In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tbsp drippings in pan. Drain bacon on paper towels. Crumble bacon; set aside.
  • 2Cook onions and garlic in drippings until tender. Add crushed tomatoes, beans,chicken broth, 3 tbsp of the basil, and sugar. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Season to taste with pepper.
  • 3To serve, top each serving with crumbled bacon, Romano cheese, and the remaining basil.

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About Italian Tomato and White Bean Soup

Course/Dish: Bean Soups, Vegetable Soup
Other Tag: Quick & Easy

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