Tomato, Basil & Cannellini Bean Soup
A Grounded take on an old classic, this lycopene-rich tomato soup supports cell repair, skin health, and may help lower inflammation. With fibre from cannellini beans and healthy fats from olive oil, it also promotes steady blood sugar and digestive balance. Store in the fridge for up to four days or freeze for up to two months.
Serves
2
Cook Time
Dietary
Dairy-Free
Gluten-Free
Vegan
Vegetarian
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 400g tinned organic tomatoes
- ½ cup cooked cannellini beans
- 2 cups vegetable broth
- 1 tbsp tomato purée
- Handful of fresh basil
- Salt & black pepper
- Optional: 1 tsp balsamic vinegar (to finish)
Method
- In a saucepan, gently sauté the garlic in olive oil for 1–2 minutes.
- Add tinned tomatoes, tomato purée, and broth. Simmer for 10 minutes.
- Stir in the cannellini beans and cook for 5 minutes more.
- Blend until smooth. Stir in fresh basil and optional balsamic vinegar just before serving.
Olive oil helps the body absorb lycopene, a powerful antioxidant in tomatoes that supports heart and skin health. Cannellini beans offer soluble fibre for gut support and blood sugar regulation, while basil adds anti-inflammatory compounds and digestive support.
