Tomato white bean soup: prepare to be transported to a sun-drenched Tuscan countryside with every spoonful! Imagine a bowl brimming with creamy white beans, bathed in a rich, vibrant tomato broth, infused with aromatic herbs and a hint of garlic. This isn’t just soup; it’s a culinary hug on a chilly day, a burst of Mediterranean sunshine in a bowl.

This humble yet deeply satisfying soup has roots in the cucina povera, the “poor kitchen” of Italy, where resourceful cooks transformed simple, inexpensive ingredients into culinary masterpieces. White beans, a staple in Italian cooking, are combined with the bright acidity of tomatoes to create a dish that is both nourishing and incredibly flavorful. It’s a testament to the power of simple ingredients, transformed by tradition and love.

What makes tomato white bean soup so universally loved? It’s the perfect marriage of textures the creamy smoothness of the beans against the slightly chunky tomato base. The taste is a symphony of flavors: the sweetness of the tomatoes, the earthy notes of the beans, and the fragrant herbs that dance on your palate. Plus, it’s incredibly easy to make, perfect for a quick weeknight meal or a comforting weekend lunch. I find myself craving this soup year-round, and I know you will too!

Ingredients:

1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
4 cups vegetable broth
1 cup water
1 bay leaf
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh basil, for garnish
Crusty bread, for serving (optional)
1/4 cup grated Parmesan cheese, for garnish (optional)

Preparing the Soup Base

Okay, let’s get started! This Tomato White Bean Soup is seriously one of my favorite comfort foods, and it’s so easy to make. First, we’re going to build a flavorful base. Trust me, this step is key to a really delicious soup.

Sauté the Aromatics: Grab a large pot or Dutch oven and heat the olive oil over medium heat. Once the oil is shimmering (that’s how you know it’s ready!), add the chopped onion. Cook the onion for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. You don’t want it to brown too much, just soften it up.
Add Garlic and Spices: Now, add the minced garlic, dried oregano, and red pepper flakes (if you’re using them I love a little kick!). Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma at this point should be amazing!

Building the Soup

Now that we have our aromatic base, it’s time to build the soup itself. This is where the magic really happens!

Add Tomatoes and Beans: Pour in the crushed tomatoes and add the rinsed and drained cannellini beans. Give everything a good stir to combine. The tomatoes will deglaze the bottom of the pot, lifting up any flavorful bits that might have stuck.
Add Broth and Water: Pour in the vegetable broth and water. Add the bay leaf. Stir well to combine all the ingredients. The bay leaf adds a subtle depth of flavor that you don’t want to skip!
Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed. Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer if you have the time. The longer it simmers, the more the flavors will meld together. I often let mine simmer for an hour or more!

Blending (Optional)

This step is totally optional, but I find that blending a portion of the soup creates a creamier texture without adding any cream. It’s a great trick!

Blend a Portion of the Soup: Carefully remove the bay leaf. Using an immersion blender, blend about half of the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very careful when blending hot liquids! Return the blended soup to the pot and stir to combine.

Finishing Touches and Serving

Almost there! Now for the final touches that will take this soup from good to amazing.

Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You might need to add a little more salt, pepper, or even a pinch of red pepper flakes if you want more heat.
Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh basil and grated Parmesan cheese (if using). Serve with crusty bread for dipping, if desired. The bread is perfect for soaking up all that delicious broth!

Tips and Variations

Want to customize this soup to your liking? Here are a few ideas:

Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or spinach. Add them along with the onions and garlic.
Use Different Beans: You can substitute other types of beans for the cannellini beans, such as Great Northern beans or kidney beans.
Make it Spicy: If you like a lot of heat, add more red pepper flakes or a pinch of cayenne pepper.
Add Protein: For a heartier soup, add cooked sausage, chicken, or tofu.
Make it Vegan: Omit the Parmesan cheese or use a vegan Parmesan cheese alternative.
Use Fresh Tomatoes: If you have fresh tomatoes on hand, you can use them instead of canned crushed tomatoes. You’ll need about 2 pounds of fresh tomatoes, peeled and chopped.
Add a squeeze of lemon juice: A little bit of acidity can brighten up the flavors of the soup.

Make Ahead and Storage

This soup is perfect for making ahead of time! The flavors actually get better as it sits. Here’s how to store it:

Refrigerate: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
Freeze: You can also freeze the soup for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 250-300 per serving
Protein: 10-15 grams
Fat: 5-10 grams
Carbohydrates: 40-50 grams

Why This Recipe Works

This Tomato White Bean Soup recipe is a winner for several reasons:

Simple Ingredients: It uses simple, pantry-staple ingredients that are easy to find.
Easy to Make: It’s quick and easy to make, even on a busy weeknight.
Versatile: It’s easily customizable to your liking.
Healthy: It’s packed with nutrients and fiber.
Delicious: Most importantly, it’s incredibly delicious! The combination of tomatoes, beans, and herbs creates a flavorful and satisfying soup.

Troubleshooting

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:

Soup is too thick: Add more broth or water to thin it out.
Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also blend a larger portion of the soup to thicken it.
Soup is too bland: Add more salt, pepper, herbs, or a squeeze of lemon juice.
Soup is too acidic: Add a pinch of sugar or a dollop of cream (if not vegan).
Garlic burned: Unfortunately, there’s not much you can do to fix burned garlic. If it’s just slightly burned, you might be able to salvage the soup. But if it’s badly burned, it’s best to start over. Be sure to watch the garlic carefully and cook it over low heat.

Serving Suggestions

This soup is delicious on its own, but here are a few ideas for serving it:

With Crusty Bread: As mentioned before, crusty bread is perfect for dipping into the soup.
With a Salad: Serve it with a simple green salad for a light and healthy meal.
With Grilled Cheese: Pair it with a grilled cheese sandwich for a classic comfort food combination.
As a Starter: Serve it as a starter before a larger meal.

Equipment You’ll Need

Here’s a list of the equipment you’ll need to make this soup:

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Immersion blender (optional)
Ladle

Ingredient Substitutions

Don’t have all the ingredients on hand? Here are a few substitutions you can make:

Cannellini beans: Substitute with Great

Conclusion:

This Tomato White Bean Soup isn’t just another soup recipe; it’s a comforting, flavorful, and incredibly easy meal that deserves a permanent spot in your culinary repertoire. From its vibrant color to its hearty texture and the delightful dance of flavors, this soup is a true winner. I truly believe you’ll find yourself craving it again and again, especially on those chilly evenings when you need a warm hug in a bowl.

What makes this recipe a must-try? It’s the perfect balance of simplicity and deliciousness. You don’t need to be a seasoned chef to whip up a batch of this soup. The ingredients are readily available, the instructions are straightforward, and the result is a restaurant-quality soup that you can proudly serve to your family and friends. Plus, it’s incredibly versatile!

Looking for serving suggestions? I love to serve this Tomato White Bean Soup with a generous dollop of pesto on top, adding a burst of fresh, herbaceous flavor. A swirl of cream or a sprinkle of grated Parmesan cheese also elevates the dish beautifully. And don’t forget the crusty bread for dipping! Sourdough, ciabatta, or even a simple baguette are all excellent choices for soaking up every last drop of that flavorful broth.

But the fun doesn’t stop there! Feel free to experiment with variations to make this soup your own. If you’re a fan of spice, add a pinch of red pepper flakes or a dash of hot sauce for a fiery kick. For a richer flavor, try using roasted tomatoes instead of canned. You can also add other vegetables like carrots, celery, or zucchini to boost the nutritional value and create a heartier soup.

Another fantastic variation is to blend a portion of the soup for a creamier texture. This is especially great if you have picky eaters who prefer a smoother consistency. You can also add a protein boost by incorporating shredded chicken, sausage, or even some crispy bacon. The possibilities are endless!

And for my vegan friends, this soup is already naturally vegan! Just be sure to use vegetable broth instead of chicken broth. You can also add a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor.

I’m so excited for you to try this recipe and experience the magic of this Tomato White Bean Soup for yourself. It’s a dish that’s sure to become a family favorite, and I can’t wait to hear what you think.

So, grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. Once you’ve made it, please come back and share your experience in the comments below! I’d love to hear about any variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking!
Tomato White Bean Soup: A Delicious & Healthy Recipe

Hearty and flavorful Tomato White Bean Soup, made with simple ingredients and ready in under an hour. A comforting and healthy meal perfect for any night of the week.

Prep Time15 minutes

Cook Time45 minutes

Total Time60 minutes

Category: Lunch

Yield: 6 servings

Save This Recipe

Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh basil, for garnish
- Crusty bread, for serving (optional)
- 1/4 cup grated Parmesan cheese, for garnish (optional)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
2. Add minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in crushed tomatoes and add rinsed and drained cannellini beans. Stir to combine.
4. Pour in vegetable broth and water. Add bay leaf. Stir well.
5. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes (or longer for more flavor).
6. Carefully remove the bay leaf. Using an immersion blender, blend about half of the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth. Return the blended soup to the pot and stir to combine.
7. Taste the soup and adjust seasoning as needed.
8. Ladle the soup into bowls and garnish with chopped fresh basil and grated Parmesan cheese (if using). Serve with crusty bread, if desired.
Notes
- Variations: Add carrots, celery, or spinach along with the onions and garlic. Substitute other beans like Great Northern or kidney beans. Add more red pepper flakes or cayenne pepper for extra heat. Add cooked sausage, chicken, or tofu for a heartier soup. Omit Parmesan cheese or use vegan Parmesan for a vegan option. Use 2 pounds of fresh tomatoes, peeled and chopped, instead of canned. Add a squeeze of lemon juice for brightness.
- Make Ahead: Soup can be made ahead of time. Flavors improve as it sits.
- Storage: Refrigerate cooled soup in an airtight container for up to 3-4 days. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
- Troubleshooting:
  - Too thick: Add more broth or water.
  - Too thin: Simmer uncovered longer or blend more soup.
  - Too bland: Add more salt, pepper, herbs, or lemon juice.
  - Too acidic: Add a pinch of sugar or a dollop of cream (if not vegan).
  - Burned garlic: Start over if badly burned.

Tomato White Bean Soup: A Delicious & Healthy Recipe