Tuscan Tomato-White Bean Soup Adapted from a Food Network Magazine Weeknight Meals recipe. Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large white onion, chopped 5 cloves garlic, minced Kosher salt 6 ounces tomato paste 2 pounds tomatoes, chopped 2 15-ounce cans white beans, drained and rinsed 1 quart vegetable stock