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Tomato Paste Broth with Beans_MidPage – 2@2x

Tomato Paste Broth with Beans

If you want to know how to use leftover tomato paste, this tomato paste broth with beans recipe is a great place to start.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 254kcal


  • 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.

To serve:

  • Ladle the soup into bowls and garnish with basil, if you like. Enjoy!


Calories: 254kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Sodium: 125mg | Fiber: 12g | Sugar: 3g | Vitamin C: 7mg
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