Name: Tomato White Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes; 2 cans white beans, drained and rinsed; 1 can crushed tomatoes; 4 cups vegetable broth; Salt and black pepper to taste; Fresh parsley for garnish

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Table of Contents: Tomato White Bean Soup

Tomato White Bean Soup

Tomato White Bean Soup: A Hearty & Healthy Comfort Food

Remember those chilly evenings when a warm bowl of soup just hit the spot? As we get a little wiser (and perhaps a little more appreciative of cozy nights in!), simple, nourishing meals become even more precious. This Tomato White Bean Soup is exactly that – a hug in a bowl, packed with flavor and goodness. It’s a recipe that’s both incredibly easy to make and satisfyingly delicious, perfect for a quick weeknight dinner or a comforting starter for a holiday meal.

This isn’t just any tomato soup. Combining the sweetness of tomatoes with the creamy texture of white beans creates a hearty bean soup that’s far more substantial than traditional tomato varieties. It’s a fantastic vegetarian tomato soup option that doesn’t skimp on flavor or fullness. We’ll show you how to create a truly memorable soup, even if you’re short on time or a beginner in the kitchen. Forget complicated recipes – this easy white bean soup is all about simple ingredients and maximum comfort.

This recipe is a family favorite, passed down with a few tweaks over the years. It’s the kind of dish that invites conversation and makes everyone feel warm and cared for. And because it’s so versatile, you can easily adapt it to your own tastes and preferences.

Alternate Names & Variations

You might also find recipes for this soup called Tuscan White Bean and Tomato Soup, or simply Italian Tomato Bean Soup. It’s closely related to Pasta e Fagioli (pasta and bean soup), and you can easily add small pasta shapes like ditalini to this recipe for a more substantial meal. For a spicier kick, increase the amount of red pepper flakes. If you’re looking for a different flavor profile, consider adding a squeeze of lemon juice at the end to brighten the flavors. This hearty bean soup also works beautifully with different greens – kale and chard are excellent substitutes for spinach.

Ingredients: Tomato White Bean Soup

Here’s what you’ll need to create this comforting bowl of goodness:

* 1 tablespoon olive oil
* 3 large cloves garlic, minced
* 1 medium onion, chopped
* 1½ cups white beans or one 15-ounce can, drained and rinsed

* 1 14-ounce can diced tomatoes, home canned tomatoes, or whole tomatoes – chop first if using
* 1½ cups chicken broth or vegetable broth (for a vegan option) – a 14.5-ounce can works well too
* 2 teaspoon dried Italian seasoning or your favorite herb blend

* 1 teaspoon sea salt or to taste
* ½ teaspoon black pepper
* ¼ teaspoon red pepper flakes, optional (for a little heat!)
* 3 cups chopped spinach, optional (fresh or frozen) – kale or chard also work beautifully
* Grated parmesan cheese for serving, optional – or a sprinkle of nutritional yeast for a vegan alternative.

* Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Chef’s Tip: Don’t let the garlic burn! Burnt garlic will make the whole soup bitter.

2. Add the Beans & Tomatoes: Stir in the drained white beans and diced tomatoes. If using whole tomatoes, crush them with your hands or a potato masher before adding them to the pot.

3. Simmer with Broth & Seasoning: Pour in the chicken (or vegetable) broth. Add the Italian seasoning, salt, and pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes. Shortcut: If you’re short on time, you can skip the long simmer, but the flavors will develop more fully with a longer cooking time.

4. Incorporate the Spinach (Optional): If using spinach (or kale/chard), stir it into the soup during the last 5 minutes of cooking. It will wilt quickly. Chef’s Tip: Frozen spinach works just as well as fresh! Just make sure to squeeze out any excess water before adding it to the soup.

5. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or Italian seasoning to suit your preference. If you like a little heat, stir in the red pepper flakes.

6. Blend (Optional): For a creamier texture, use an immersion blender to partially blend the soup. You can blend it all the way for a smooth soup, or leave some chunks for a more rustic feel. Chef’s Tip: Be careful when blending hot liquids! Start on a low speed and gradually increase it to avoid splattering.

7. Serve & Garnish: Ladle the tomato white bean soup into bowls and garnish with grated parmesan cheese (if using) and a sprinkle of fresh parsley.

Recipe Card Block (Quick Reference)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Approximate Calories: 280 per serving (without parmesan)

Why This Recipe Works & Expert Tips

This tomato white bean soup recipe works because of the beautiful balance of flavors and textures. The sweetness of the tomatoes complements the earthiness of the white beans, while the Italian seasoning adds a fragrant, savory note. The optional spinach provides a boost of nutrients and a lovely pop of color.

It’s truly easy comfort food for family dinners – a dish that’s both satisfying and good for you. Using canned diced tomatoes makes it incredibly convenient, but if you have home-canned tomatoes, they will add an even richer, more intense flavor. Don’t be afraid to experiment with different herbs and spices! A pinch of smoked paprika or a bay leaf can add a unique depth of flavor. For a vegan version, simply substitute vegetable broth for the chicken broth and omit the parmesan cheese.

Storage, Freezing, and Reheating Tips

Storage: Leftover tomato white bean soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or zip-top bags. It can be frozen for up to 2-3 months. Tip: Leave about an inch of headspace in the container to allow for expansion during freezing.

Reheating: To reheat, simply thaw the soup (if frozen) and heat it gently in a saucepan over medium heat, stirring occasionally, until warmed through. You may need to add a splash of broth if the soup has thickened during storage. This easy white bean soup is even better the next day as the flavors meld together!

Conclusion: Tomato White Bean Soup

I truly hope you give this Tomato White Bean Soup a try. It’s a recipe that’s sure to become a staple in your kitchen, especially during the colder months. It’s simple, flavorful, and incredibly satisfying. Don’t hesitate to experiment with different herbs and spices to create your own unique version.

Let me know in the comments how it turns out for you! I love hearing from my readers and seeing their creative takes on my recipes. Share your photos on social media and tag me – I’d be thrilled to see your beautiful bowls of soup!