The Ultimate White Bean and Tomato Soup Recipe: Comfort Food Made Simple
Nothing beats the soul-warming comfort of a homemade White Bean and Tomato Soup on a chilly evening. I still remember the first time my grandmother ladled this hearty soup into my bowl – the rich tomato base swirled with creamy white beans, fresh herbs dancing on the surface, and that unmistakable aroma that instantly said “home.”
This Mediterranean-inspired soup has become my go-to recipe when I need something nourishing, satisfying, and incredibly easy to make.
The beauty of this white bean and tomato soup lies in its simplicity. Using pantry staples like canned beans and tomatoes, combined with fresh aromatics and a splash of lemon juice, you can create restaurant-quality comfort food in under 30 minutes. Whether you’re meal prepping for the week or need a quick dinner solution, this soup delivers both flavor and nutrition without compromising on taste.
Why You’ll Love This Recipe
Last Tuesday, after a particularly hectic day at work, I found myself staring into my pantry with absolutely no energy to cook. That’s when I spotted the cans of cannellini beans and diced tomatoes sitting side by side, practically begging to become something magical. Within 25 minutes, my kitchen was filled with the most incredible aroma, and I had a pot of creamy, herb-infused soup that tasted like I’d been simmering it all day.
What makes this recipe truly special is its versatility and foolproof nature. The combination of olive oil, garlic, and tomato paste creates an incredible flavor base, while the vegetable broth brings everything together beautifully. The finishing touch of fresh parsley and parmesan cheese elevates this simple soup into something extraordinary. Explore more quick & easy recipes here for additional weeknight dinner inspiration.
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 1½ tablespoons | Regular olive oil works too |
| Onion, diced | 1 medium | |
| Carrot, diced | 1 medium | Optional but recommended |
| Garlic cloves, minced | 3 cloves | |
| Tomato paste | 2 tablespoons | |
| Dried mixed herbs | 1 teaspoon | Italian seasoning works well |
| White beans | 2 cans (15oz each) | Cannellini preferred, rinsed and drained |
| Plum or diced tomatoes | 1 can (15oz/400g) | |
| Low-sodium vegetable broth | 3 cups (720ml) | |
| Fine salt | 1 teaspoon | Plus extra for seasoning |
| Black pepper | To taste | For sprinkling |
| Parmesan cheese, grated | ½ cup | |
| Fresh parsley, chopped | ⅓ cup | |
| Lemon juice | 1 tablespoon | Or more to taste |
Looking for more satisfying weeknight dinner options? Find more healthy recipe ideas here to complete your meal planning rotation.
Step-by-Step Directions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrot, cooking for 4-5 minutes until the vegetables begin to soften and the onion becomes translucent.
Step 2: Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn, as it can become bitter.
Step 3: Stir in the tomato paste and dried herbs, cooking for 1-2 minutes. This step helps develop deeper flavors by allowing the tomato paste to caramelize slightly.
Step 4: Add the canned tomatoes, breaking them up with a wooden spoon if using whole tomatoes. Let the mixture simmer for 3-4 minutes to allow the flavors to meld.
Step 5: Pour in the vegetable broth and add the drained white beans. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
Step 6: Season with salt and black pepper to taste. For a creamier texture, use an immersion blender to partially blend about half the soup, leaving some beans whole for texture.
Step 7: Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed.
Step 8: Serve hot, garnished with grated Parmesan cheese and fresh chopped parsley.
Exact Timing to make White Bean and Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4-6 people
This White Bean and Tomato Soup comes together remarkably quickly, making it perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
Nutritional Information
| Nutrient | Per Serving (1 cup) | % Daily Value |
|---|---|---|
| Calories | 285 | 14% |
| Total Fat | 6.2g | 8% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 6mg | 2% |
| Sodium | 780mg | 34% |
| Total Carbohydrates | 45g | 16% |
| Dietary Fiber | 12g | 43% |
| Sugars | 8g | – |
| Protein | 15g | 30% |
| Vitamin A | 2,840 IU | 57% |
| Vitamin C | 18mg | 20% |
| Calcium | 165mg | 13% |
| Iron | 4.2mg | 23% |
| Potassium | 885mg | 19% |
| Folate | 145mcg | 36% |
Nutritional data based on USDA food composition database. Values may vary depending on specific ingredients used.
This nutrient-dense soup provides an excellent source of plant-based protein and fiber, while being naturally low in saturated fat. The high fiber content supports digestive health and helps maintain stable blood sugar levels.
Healthier Alternatives
| Original Ingredient | Healthier Alternative | Nutritional Benefit |
|---|---|---|
| Regular olive oil | Extra virgin olive oil | Higher antioxidants and anti-inflammatory compounds |
| White beans (canned) | Dried beans, soaked overnight | Lower sodium, better texture, more economical |
| Vegetable broth | Low-sodium vegetable broth | Reduces sodium by 40% per serving |
| Parmesan cheese | Nutritional yeast | Dairy-free, lower calories, B-vitamin boost |
| Regular tomatoes | Fire-roasted tomatoes | Enhanced flavor with same nutrients |
| Refined salt | Sea salt or herb seasoning | Trace minerals, reduced sodium needs |
For those following specific dietary plans, this White Bean and Tomato Soup adapts beautifully. Make it vegan by omitting the Parmesan or substituting with cashew cream. For keto dieters, reduce the beans and add more olive oil and vegetables. The soup is naturally gluten-free and can be made oil-free by sautéing vegetables in broth instead.
After enjoying this hearty soup, consider ending your meal on a sweet note. Discover delightful dessert recipes here to complete your dining experience perfectly.
Serving Suggestions
Pair with Crusty Bread: Serve alongside warm, crusty sourdough or whole grain bread for dipping. The bread absorbs the flavorful broth beautifully and adds satisfying texture contrast to the creamy beans.
Add Fresh Greens: Stir in a handful of fresh spinach, kale, or arugula during the last 2 minutes of cooking. This boosts the nutritional value while adding color and freshness to each bowl.
Create a Complete Meal: Top with a drizzle of high-quality olive oil, additional fresh herbs like basil or oregano, and serve with a simple side salad dressed with lemon vinaigrette for a restaurant-worthy presentation.
Common Mistakes to Avoid
Don’t Skip the Tomato Paste Cooking Step: Many home cooks add tomato paste directly without cooking it first. Taking 1-2 minutes to cook the tomato paste with the aromatics develops deeper, richer flavors and prevents the raw, metallic taste that can occur with uncooked tomato paste.
Avoid Over-Blending: When creating a creamier texture, resist the urge to blend the entire soup smooth. Leaving some beans and vegetables chunky provides textural interest and makes the soup more satisfying. Blend only about half the soup for the perfect balance.
Don’t Add Lemon Juice Too Early: Adding acidic ingredients like lemon juice during the cooking process can prevent the beans from becoming tender and may cause them to become tough. Always add lemon juice at the very end, just before serving, to maintain the beans’ creamy texture while brightening the overall flavor.
Storing Tips
Refrigerator Storage: Store leftover White Bean and Tomato Soup in airtight containers in the refrigerator for up to 4 days. The flavors actually improve after a day, as the herbs and seasonings have more time to meld together. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.
Freezer-Friendly Option: This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving about an inch of space for expansion. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally to prevent sticking.
Make-Ahead Strategy: Prepare the soup base through step 5, then cool and refrigerate. When ready to serve, reheat and add the fresh lemon juice, Parmesan, and parsley. This method preserves the bright, fresh flavors while allowing you to prep ahead for busy weeknights.
FAQs
Can I use different types of beans in White Bean and Tomato Soup?
Absolutely! While cannellini beans are traditional, great northern beans, navy beans, or butter beans work wonderfully in White Bean and Tomato Soup. Each variety offers slightly different textures – navy beans break down more for a creamier soup, while butter beans provide a meatier bite. Just ensure the cooking times remain the same.
How can I make my White Bean and Tomato Soup thicker?
There are several methods to thicken White Bean and Tomato Soup. The easiest is to use an immersion blender to partially blend the soup, breaking down some beans while leaving others whole. Alternatively, remove 1 cup of soup, blend it smooth, and stir it back in. You can also simmer uncovered for an additional 10-15 minutes to reduce the liquid naturally.
What’s the best way to add protein to White Bean and Tomato Soup?
White Bean and Tomato Soup already contains substantial plant-based protein from the beans, but you can easily add more. Stir in cooked Italian sausage, shredded rotisserie chicken, or small pasta shapes during the last 5 minutes of cooking. For vegetarians, try adding hemp seeds, a dollop of Greek yogurt, or extra Parmesan cheese.
Can I make White Bean and Tomato Soup in a slow cooker?
Yes! To make White Bean and Tomato Soup in a slow cooker, sauté the aromatics first for best flavor, then transfer everything except the lemon juice and fresh herbs to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the finishing ingredients just before serving for optimal freshness and flavor.
White Bean and Tomato Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This White Bean and Tomato Soup is pure comfort in a bowl. Made with simple pantry staples like beans, tomatoes, and herbs, it’s a quick, hearty, and healthy recipe perfect for cozy weeknight dinners or meal prep.
Ingredients
- 1½ tablespoons extra virgin olive oil
- 1 medium onion, diced
- 1 medium carrot, diced (optional)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried mixed herbs or Italian seasoning
- 2 cans (15 oz each) white beans, rinsed and drained
- 1 can (15 oz / 400 g) plum or diced tomatoes
- 3 cups (720 ml) low-sodium vegetable broth
- 1 teaspoon fine salt, plus more to taste
- Black pepper, to taste
- ½ cup grated Parmesan cheese
- ⅓ cup fresh parsley, chopped
- 1 tablespoon lemon juice, or to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and carrot, and cook 4–5 minutes until softened.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add tomato paste and dried herbs, cooking 1–2 minutes to deepen flavor.
- Stir in canned tomatoes and simmer 3–4 minutes to meld flavors.
- Pour in vegetable broth and add drained white beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt and black pepper. For a creamier soup, blend half with an immersion blender while leaving some beans whole.
- Remove from heat and stir in lemon juice. Adjust seasoning as needed.
- Serve hot, topped with grated Parmesan and chopped parsley.
Notes
Cannellini beans work best for creaminess, but navy or great northern beans also work. Add spinach or kale for extra nutrition. This soup stores beautifully for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 10mg
Keywords: white bean soup, tomato soup, recipes soup, recipes quick, recipes vegetarian healthy
