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
Scale
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
