White Bean and Tomato Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
341 kcal
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Course
Soup
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Cuisine
American, Vegetarian
White Bean and Tomato Soup
Description
White Bean and Tomato Soup features cannellini or great northern beans and fire-roasted diced tomatoes cooked together with onion, garlic, crushed red pepper flakes, and a blend of fresh or dried herbs including parsley, basil, and thyme. The base is sautéed to develop gentle sweetness in the onion and garlic before adding the remaining ingredients.
The soup simmers for 25 minutes allowing flavors to meld and the beans to soften, resulting in a broth with herbal notes, mild heat, and a balance of acidity from the tomatoes. Lemon zest adds a fresh citrus brightness that enhances the overall flavor.
This soup serves well topped with additional fresh parsley and an optional drizzle of olive oil. It pairs nicely with crusty bread for dipping, making it suitable for a comforting lunch or light dinner. It reheats well, making it a convenient option for meal prep.
Using fresh herbs enhances the flavor and aromatic qualities, but dried herbs can be substituted with adjusted quantities as noted. Adjust seasoning to personal preference, especially if opting for extra red pepper flakes for heat.
Ingredients
- 2 TBSP olive oil plus any extra desired for drizzling
- 1 yellow onion small
- 4 cloves garlic
- ½ tsp red pepper flakes crushed
- ½ tsp salt
- black pepper to taste
- 3 TBSP parsley or 1 TBSP dried, to taste, fresh chopped
- 1-2 tsp basil or ½-1 tsp dried, to taste, fresh, chopped
- 1-2 tsp thyme or ½-1 tsp dried, to taste, fresh leaves
- 2 cans White beans (great northern, cannellini, butter)
- 3 cups vegetable broth (chicken broth will work too)
- 1 can tomato fire roasted, diced, 15 oz
- 1 tsp lemon zest
OPTIONAL EXTRAS
- spinach or kale, chopped
- parsley for topping, extra fresh
- Parmesan Cheese skip for vegan, or pecorino romano cheese
- baguette for dunking (skip for GF, or garlic bread
Instructions
- Drain and rinse beans. Dice onion and mince garlic.
- Heat a large dutch oven or heavy-bottomed pot to medium-high heat with 2 tsp olive oil.
- Sauté onion for 5 minutes to soften, then add garlic, crushed red pepper flakes, salt, pepper, and fresh herbs. Cook for an additional minute, stirring constantly.
- Stir in beans, broth, and fire roasted diced tomatoes.
- Bring to a boil, then lower heat to a simmer. Cover and cook for 25 minutes.
- Stir in lemon zest. Taste test and adjust salt, pepper, and herbs to taste. I love it with a little extra crushed red pepper flakes for a kiss of spiciness in the broth. So good!
- Enjoy! You can top each bowl with a little drizzle of olive oil (I did!) and any optional extras your heart desires.
- This soup is great the first day and fantastic the next! Feel free to warm up leftover bowls the following day or prepare this soup as part of your weekly meal prep.
Notes
- Fresh herbs elevate the soup's flavor and aroma, but dried herbs can be used with adjusted amounts.
- Adjust seasoning to taste, adding more red pepper flakes for extra spiciness if desired.
- Leftover soup reheats well, suitable for meal prepping and storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 310mg | 13% |
| Potassium | 1074mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 180mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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