If you want to know how to use leftover tomato paste, this tomato paste broth with beans recipe is a great place to start.
I love tomato paste in sauce and soups because of the deep, concentrated tomato flavor it brings. However, I do often find myself chucking the opened can in the fridge and forgetting about it. Even the tubes, I find myself forgetting about.
Now, you can freeze tomato paste. But, if you want a quick way to use it up on the spot and have lunches for the week, tomato broth is the way to go.
I’m no stranger to simple tomato broths. I’ve made simple tomato broth with tomato paste, tomatoes, and red peppers. This recipe, however, relies almost exclusively on the flavor of the tomato paste. If you need a creative way to learn how to use leftover tomato paste, keep reading!
The best part of this tomato paste broth with beans recipe? It’s ridiculously easy to make and beyond versatile. It’s the perfect vehicle for just about any carb or bean you have in your pantry. And it’s perfect for any vegetable you might have lurking in your refrigerator.
How to make this tomato paste broth:
I start with an onion, butter, and spices. You can use your favorite blend of spices. I used crushed red pepper and garlic powder. Give this recipe a go with paprika or smoked paprika, onion powder, or even crushed fennel seeds.
Next, add the tomato paste. I used two tablespoons, but you can use a bit more or a bit less, depending on how much you have leftover. From there, add water or stock along with a pinch of sugar. Finally, add pasta and drained canned beans and cook until the pasta is al dente. If you like, finish the broth with spinach or arugula. That’s it!
Looking for more vegetarian recipes? Check my archives!
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Tomato Paste Broth with Beans
- Large pot
- 1 tablespoon neutral oil
- 1 onion peeled and minced
- 2 tablespoons butter optional
- ¾ teaspoon crushed red pepper more or less to taste
- ½ teaspoon garlic powder
- 2 tablespoons tomato paste
- 4–5 cups water or stock
- Pinch of sugar
- 1 cup dry dry rotini
- 15- ounce can of white beans drained
- 2.5 ounces fresh arugula
- Fresh basil leaves optional, for garnish
Cook the onion:
- Heat oil in a large pot over medium-high heat. Add the onion and cook until golden brown, about 5–7 minutes.
Bloom the spices:
- If using, melt the butter into the onion. Once bubbly, add the crushed red pepper and garlic powder. Cook for 30 seconds.
Brown the tomato paste:
- Add the tomato paste and mash it into the onion. Cook 2 minutes until it’s fragrant.
Make the broth:
- Pour in water and add the sugar. Bring to a boil.
Finish the broth:
- Add the pasta and white beans and reduce heat to medium. Cook until al dente, about 10-15 minutes. Season with salt and pepper. Stir in the arugula and cook until wilted. Turn off the heat.
- Ladle the soup into bowls and garnish with basil, if you like. Enjoy!