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White Bean and Tomato Soup
This hearty White Bean and Tomato Soup is big on flavor and fantastically healthy thanks to its combination of veggies and legumes in a light, savory broth.
Prep Time
10 mins
Cook Time
10 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 small yellow onion
- 4 cloves garlic
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- Black pepper to taste
- 3 TBSP fresh chopped parsley or 1 TBSP dried, to taste
- 1-2 tsp fresh chopped basil or ½-1 tsp dried, to taste
- 1-2 tsp fresh thyme leaves or ½-1 tsp dried, to taste
- 2 cans White beans (great northern, cannellini, butter)
- 3 cups vegetable broth (chicken broth will work too)
- 1 can (15 oz) fire roasted diced tomatoes
- 1 tsp lemon zest
OPTIONAL EXTRAS
- chopped spinach or kale
- Extra fresh parsley for topping
- Parmesan or pecorino romano cheese (skip for vegan)
- baguette or garlic bread for dunking (skip for GF)
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 are absolutely glorious here and will add that little something extra to your soup for a super flavorful broth. I'm a bit in love with the results. If needed, I've provided a dried herb measurement range - simply season to taste.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
341kcal
(17%)
Carbohydrates
53g
(18%)
Protein
17g
(34%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
310mg
(13%)
Potassium
1074mg
(31%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
354IU
(7%)
Vitamin C
8mg
(9%)
Calcium
180mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
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.