This recipe delivers a fast, satisfying soup perfect for weeknights. Developed in the New York Times test kitchen, it balances comfort with nutrition – warm enough for dinner, but light enough to avoid the post-meal slump. The key is simplicity and smart ingredient layering.
Building Flavor in Minutes
The soup starts with a soffritto – finely diced onion, carrot, and celery. Cooking these slowly (but not too slowly) releases their natural sweetness. Tomato paste is briefly sautéed to concentrate its flavor, then fire-roasted diced tomatoes are added. This provides a smoky brightness that avoids making the soup taste overwhelmingly like tomato.
Why diced tomatoes matter: Crushed tomatoes, tested in development, overpowered the other ingredients. Diced tomatoes strike a balance, thickening the broth while allowing each flavor to stand out.
Two-Stage Bean Integration
White beans are added in two phases for ideal texture. One undrained can goes in early, thickening the broth with starch without needing cream or blending. The second drained can is added near the end, keeping the beans firm and distinct.
Bean Variety: Butter beans (lima beans) are ideal for their creamy texture, but cannellini or great northern beans work well too. The goal is a hearty, spoonable bite, not mush.
The soup is a quick win: comforting, nutritious, and ready in under half an hour. It’s a prime example of how simple ingredients, combined thoughtfully, can create a deeply satisfying meal.
