Tomato and White Bean Soup is the kind of meal that always finds its way to the center of my table when I need something comforting, nourishing, and deeply satisfying—but not fussy. Bursting with the brightness of tomatoes, the creaminess of white beans, and a bouquet of Mediterranean herbs, this dish is a weeknight hero that’s as easy to make as it is impressive to serve. With a short list of pantry staples and a few fresh additions, you’ll have a pot of vibrant, veggie-packed goodness on the stove in no time. It’s the perfect answer to chilly evenings, busy days, or anytime you need a little culinary hug.
Ingredients You’ll Need
Part of the charm of Tomato and White Bean Soup is in its simplicity. Each ingredient in this recipe is chosen for maximum flavor, texture, and color—with nothing extra, and nothing missing. Together, they create a harmony that’s greater than the sum of its parts.
- Olive oil: This adds a luscious base note and helps soften the onion and garlic for a silky soup start.
- Onion: Provides natural sweet depth as it cooks, creating a deliciously savory foundation.
- Garlic: Just a couple of cloves ensures big flavor; don’t skip it!
- Dried oregano: Brings the unmistakable warmth and signature Mediterranean essence to the soup.
- Crushed red pepper flakes (optional): For those who love a gentle kick, this adds a lovely spark without overpowering the balance.
- White beans: Give the soup its hearty, creamy texture—canned beans keep things wonderfully quick and easy.
- Crushed tomatoes: The star ingredient; they add rich color and tangy brightness that ties it all together.
- Vegetable broth: Rounds out the flavors and brings everything into a delicious, nourishing broth.
- Salt: Essential for bringing out all the flavors; a little goes a long way.
- Black pepper: A touch of heat that livens everything up.
- Balsamic vinegar: This secret ingredient offers a subtle complexity and gently lifts the sweetness of the tomatoes.
- Spinach or kale: Fresh greens stirred in at the end add color, nutrients, and a nice bit of texture.
- Fresh basil (optional): The perfect aromatic finish—sprinkle on top if you have it!
How to Make Tomato and White Bean Soup
Step 1: Sauté the Aromatics
Start by heating up the olive oil in a large, sturdy pot over medium heat. Add the chopped onion and sauté for about five minutes, stirring now and then, until the onion turns soft and translucent. Next goes the garlic, dried oregano, and a pinch of red pepper flakes if you want a little warmth. Just one minute here is all it takes for the kitchen to start smelling absolutely incredible.
Step 2: Build the Soup Base
It’s time to pile on the heartiness. Pour in the white beans, crushed tomatoes, and vegetable broth. Sprinkle in the salt and black pepper. Stir everything well to combine and increase the heat to bring your soon-to-be Tomato and White Bean Soup to a lively boil.
Step 3: Simmer to Perfection
Once bubbling, reduce the heat and let the soup gently simmer for 15 to 20 minutes. This cozy simmer gives all the flavors a chance to come together—a small wait for a big reward. The beans soften even further, and the tomato base gets beautifully rich and savory.
Step 4: Finish with Greens and Vinegar
To finish, stir in the balsamic vinegar and your chopped spinach or kale. Give it a couple of minutes, just until the greens are wilted and vibrantly green. Taste, adjust the salt and pepper if you like, and get ready to serve.
How to Serve Tomato and White Bean Soup
Garnishes
A sprinkle of freshly torn basil or a subtle drizzle of your best olive oil goes a long way for Tomato and White Bean Soup. If you want to get fancy, add a pinch of extra red pepper flakes or a handful of microgreens—these bright touches bring layers of freshness and color that make the bowl that much more inviting.
Side Dishes
Crusty bread is practically made for dunking in this soup, absorbing the savory tomato broth with every dip. Consider pairing with a simple green salad drizzled with lemon, or serve alongside roasted vegetables for an extra boost of earthy sweetness. If you want to lean into coziness, a grilled cheese or melty panini also makes a perfect match.
Creative Ways to Present
Tomato and White Bean Soup is as gorgeous as it is delicious, so why not play with presentation? Ladle it into individual mugs for a fun appetizer at a dinner party, or serve it in wide, shallow bowls to show off those hunks of bean and vibrant greens. Top each portion with a swirl of cashew cream or a scatter of herbed croutons for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
One of the joys of making a big pot of Tomato and White Bean Soup is knowing you’ll have delicious leftovers. Simply allow the soup to cool before transferring it to a sealed container. Tucked away in the fridge, it’ll keep beautifully for up to four days—and the flavors only get better over time!
Freezing
This soup is a dream for the freezer. Let it cool completely, ladle it into freezer-safe containers or bags, and freeze for up to three months. I recommend freezing in portion-sized containers so you can thaw exactly what you need for a comforting lunch or speedy dinner.
Reheating
When you’re ready for round two (or three or four), simply reheat Tomato and White Bean Soup on the stovetop over medium heat, stirring occasionally until heated through. If reheating from frozen, defrost in the fridge overnight for best results, or gently warm straight from the freezer over low heat, adding a splash of broth if needed.
FAQs
Can I use dried beans instead of canned?
Absolutely! Just soak and cook your white beans in advance, then use about 3 cups of cooked beans in place of the canned ones. It adds a little time, but the flavor and texture are fantastic.
What are the best white beans for this soup?
Cannellini, great northern, or navy beans all work wonderfully in Tomato and White Bean Soup. Cannellini beans offer a pleasantly creamy bite, while great northern beans tend to stay a little firmer—choose your favorite.
Can I add other vegetables?
Of course! This recipe is flexible. Diced carrots, bell peppers, or even a handful of zucchini are great options. Just sauté extra veggies with the onion in the beginning for the best results.
Is Tomato and White Bean Soup suitable for meal prep?
Yes! This soup not only holds up in the fridge, but it actually deepens in flavor as it sits. Make a batch on Sunday, and you’ll have hearty, healthy lunches or dinners all week long.
How do I make the soup creamier?
If you prefer a creamy soup, use an immersion blender to puree part of the mixture in the pot, or carefully transfer a portion to a blender and return it to the pot. This gives Tomato and White Bean Soup a dreamy, thick texture that’s still packed with chunks and greens.
Final Thoughts
I hope this recipe inspires you to whip up a pot of Tomato and White Bean Soup for yourself, your family, or your friends. It’s a simple, heartwarming dish that proves great cooking doesn’t have to be complicated. Let it become a new staple in your kitchen—you’ll find endless reasons to make it again and again!
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Tomato and White Bean Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Tomato and White Bean Soup recipe is a hearty and flavorful vegan dish that is perfect for a comforting meal. Packed with protein-rich white beans, nutritious spinach, and tangy tomatoes, this soup is easy to make and incredibly satisfying.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 2 cups chopped fresh spinach or kale
- fresh basil for garnish (optional)
Instructions
- Heat olive oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add seasonings and beans: Stir in garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant. Add the white beans, crushed tomatoes, vegetable broth, salt, and pepper.
- Simmer the soup: Bring to a boil, then reduce heat and let simmer for 15–20 minutes.
- Finish the soup: Stir in the balsamic vinegar and chopped spinach or kale, cooking for 2–3 more minutes until greens are wilted. Adjust seasoning as needed. Serve hot, garnished with fresh basil if desired.
Notes
- For a creamier texture, partially blend the soup with an immersion blender.
- This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
