Smart Recipe Kitchen

2026-05-10

This soup is filling, budget-friendly, and easy to scale. Serves 4.

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 tablespoon tomato paste
• 1 can crushed tomatoes, 28 ounces
• 2 cans cannellini beans, drained and rinsed
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 4 slices sandwich bread
• 4 slices cheddar cheese
• 1 tablespoon butter

Instructions:

1. Heat 1 tablespoon olive oil in a pot over medium heat. Add the onion and cook 5 minutes until softened.
2. Stir in the garlic, salt, pepper, basil, and tomato paste. Cook 30 seconds.
3. Add the crushed tomatoes, beans, and broth. Bring to a simmer and cook 15 minutes.
4. Blend part of the soup with an immersion blender, leaving some beans whole for texture. Stir in the cream.
5. For the croutons, build 2 grilled cheese sandwiches with the bread, cheese, butter, and remaining 1 tablespoon olive oil in a skillet over medium heat. Cook until golden on both sides.
6. Cut the sandwiches into bite-size cubes and serve over the soup.

Why it works:

Partially blending the beans thickens the soup naturally, and the grilled cheese croutons make it feel like a full meal.

Timing:

Prep 10 minutes, cook 25 minutes, total about 35 minutes.