Tomato and White Bean Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
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If you're looking for a comforting, hearty soup that's perfect for any season, this Tomato and White Bean Soup fits the bill. Packed with bold flavors, it's an easy-to-make recipe that delivers a satisfying meal in just about 30 minutes.

Ingredients for Tomato and White Bean Soup

Olive oil is the base that helps sauté the aromatics, giving the soup depth and richness. Onion and garlic are essential for building a savory foundation. The diced tomatoes bring acidity and sweetness, balancing the flavors. White beans add creaminess and protein, making the soup hearty and filling. Vegetable broth is the liquid backbone, unifying all ingredients. Dried basil and oregano introduce herbal notes, while red pepper flakes offer a hint of spice. Finally, a sprinkle of salt and pepper enhances all the flavors. Fresh basil leaves are optional but add a bright, fresh finish.

Tips & Tricks

  • If you prefer a smoother texture, use an immersion blender to partially puree the soup.
  • Add a splash of lemon juice at the end for extra brightness.
  • For a spicier kick, increase the amount of red pepper flakes.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a side salad. Consider adding a dollop of pesto or a sprinkle of grated Parmesan for an extra layer of flavor.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, you can. Use about 4 cups of chopped fresh tomatoes, but keep in mind the flavor might be slightly less concentrated.
How can I make this soup vegan?
It's already vegan if you use vegetable broth! Just skip any optional cheese garnish.
Can I freeze this soup?
Absolutely. Let it cool completely, then store in airtight containers in the freezer for up to 3 months.

Tomato and White Bean Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, add the onion and sauté for about 5 minutes until it turns translucent. Toss in the garlic and stir for an additional minute, just until fragrant.

Next, pour in the diced tomatoes with their juices and add the white beans. Stir them together with the sautéed onion and garlic, then add the vegetable broth. Mix in the dried basil, oregano, and red pepper flakes. Season with salt and pepper according to your taste.

Bring the mixture to a boil, then reduce the heat to let it simmer for about 20 minutes. This will help all the flavors meld together beautifully. After simmering, taste the soup and adjust the seasoning if needed.

Before serving, if you have fresh basil leaves, chop and sprinkle them on top of the soup for a pop of color and freshness.

Why You'll Love This Recipe

  • Quick and easy to prepare with minimal cleanup.
  • Uses pantry staples you likely already have on hand.
  • Vegetarian and easily vegan, perfect for diverse diets.
  • Packed with protein and fiber from the beans, keeping you full for longer.

Ingredients

2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 (14 oz) cans diced tomatoes
2 (15 oz) cans white beans, drained and rinsed
4 cups vegetable broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
Salt and pepper to taste
1/4 cup fresh basil leaves, chopped (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until onion is translucent.
3. Stir in diced tomatoes, white beans, and vegetable broth.
4. Add dried basil, oregano, red pepper flakes, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Adjust seasoning to taste.
7. Garnish with fresh basil leaves before serving.

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