Kollektive Eats: Hearty Tomato & Bean Soup

Winter has officially come to Toronto.  It is either raining or snowing or raining & snowing. All of which calls for a soup to warm you up after braving the winter weather.

One of my favourite soups to make is a hearty Tomato & White Bean Soup from the “100 Soups from 1 Easy Recipe” book I bought for $4.99 at Chapters.  Klara bought it first & the soups were so delicious I had to have my own copy.


Chopped, prepped & ready to cook


I like to alter this recipe as I can never find canned cannellini beans & I hate celery.  I use white kidney beans & added a bit of chopped fennel bulb instead of celery.

The Fresh Veggies:

I always have peppers in the fridge, but I only had a small red bell pepper so I added in one red sweet pepper to the soup as well.   Normally I will not use potatoes in this soup, but my mom requested them.  I also added added a bit of chopped ginger for that added immune bust.


The Canned things:

Cooking this soup was a spur of the moment decision so I didn’t have none-canned beans ready, but hey canned beans are cheap.  Tomatoes aren’t in season & I will admit I do not have the patience to peel them anyways, so canned tomatoes are my go to.   I didn’t have vegetable stock or bouillon cubes handy so I used chicken stock bouillon cubes for the stock, but if you use vegetable stock this is a great vegetarian soup!


The Spices:

The must-have of any dish, the spices.  This soup calls for Sweet Paprika, Sugar, Pepper & Salt.  I ended up adding some Chili Powder & Bay leaves as well.



Step 1: I heated up about 3 tbsp of Coconut Oil in a big soup pot on a low heat & then added the chopped onions, fennel bulb, peppers, garlic & ginger.


I cooked these for about 5 minutes on a low heat, stirring occasionally until everything softened.


Cooked Onions, Peppers, Garlic, Fennel & Ginger 

Step 2:  I added the chopped Tomatoes as per the recipe.  I will note that I seasoned the Tomatoes with Salt, Pepper & Marjoram after chopping them, & let it sit as I started cooking.


The recipe suggest you cook the Tomatoes for 5 minutes, but if you cook it for 7 minutes it really doesn’t make that much of a difference.


Simmering vegetables 

Step 3: After the chopped tomatoes cooked for about 5 minutes, I added the stock, 2 tbsp of Tomato Paste, Sugar, Sweet Paprika, Salt & Pepper.

To make the stock with Bouillon Cubes, I first added 5 2/3 cups of water to the vegetables & 1 & 1/2 of the chopped Bouillon Cubes.

Step 4: As I was adding in potatoes to the recipe, I added them before I brought the soup to a boil.   Once it was boiling I lowered the heat & let is simmer for 20 minutes before adding the Lentils & White Kidney Beans.


Step 5:  As the soup was simmering I mashed together the butter & flour into a paste & added it to the soup one piece at a time. Letting one piece mix before adding the next.

Step 6: After simmering the soup for 20 minutes to make sure the potatoes were cooked, I added the Lentils & White Kidney Beans.  The recipe calls for the beans to be simmered for about 5 minutes.


All ingredients are ready to cook

Step 7: For garnish I added in some chopped Spinach which I simmered for about 3 minutes.  You can use Parsley if you have it!


Spinach for some green colour 

After simmering the soup for a few minutes, I turned off the heat & let it sit for about 30 minutes before eating it.  I like the flavours to settle.


Finished soup, served with a buttered bun

Ingredients I used:

  • 2 Onions
  • 1/2 of a Fennel Bulb
  • 6 Cloves of Garlic
  • 1 Sweet Red Pepper
  • 1 Red Bell Pepper
  • A bit of Ginger
  • Canned Tomatoes
  • Chicken Stock Bouillon Cubes
  • White Kidney Beans
  • Lentil Beans
  • Seasoning:
    • Himalayan Pink Salt
    • Ground Pepper
    • Sweet Paprika
    • Brown Sugar
    • Chili Powder
  • Flour & Butter
  • Spinach

Estimated Cooking Time: 45 minutes – 1 hour


2 thoughts on “Kollektive Eats: Hearty Tomato & Bean Soup

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