4.9 from 63 votes
White Bean and Tomato Soup
This White Bean and Tomato Soup combines white beans, fire-roasted diced tomatoes, fresh herbs, and spices into a flavorful broth simmered for 25 minutes. The added lemon zest brightens the savory soup, which can be garnished with extra parsley, Parmesan cheese, and served with baguette for dipping.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
341 kcal
Course:
Soup
Cuisine:
American, Vegetarian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 341
% 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.