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    Tomato White Bean Soup

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    A comforting and hearty dish, Tomato White Bean Soup is packed with protein-rich white beans, tangy tomatoes, and aromatic herbs. This simple yet flavorful soup is perfect for a cozy meal, offering a balance of creaminess and acidity that pairs well with crusty bread or a side salad.

    Origin Tomato White Bean Soup

    This soup is inspired by Mediterranean and Italian cuisine, where beans and tomatoes are staple ingredients in many rustic dishes. White beans, such as cannellini or navy beans, add richness and protein, while tomatoes provide depth and a bright, tangy flavor. Similar variations of this soup are enjoyed across Europe, often with regional spices and fresh herbs.

    What I Love About This Recipe

    This soup is incredibly nourishing, packed with fiber and protein while being naturally gluten-free and vegan-friendly. I love how the creamy beans contrast with the acidity of the tomatoes, creating a well-balanced dish. It’s easy to make with pantry staples and can be customized with different spices or greens for added nutrition. Plus.

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    Tomato White Bean Soup
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    Tomato White Bean Soup

    Recipe by RecipeWikki
    Course: Soup
    Servings
    +
    –

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    25

    minutes
    Calories

    300

    kcal

    Ingredients

    • 2 tablespoons olive oil

    • 1 small onion, finely chopped

    • 2 cloves garlic, minced

    • 1 teaspoon dried oregano

    • 1/2 teaspoon red pepper flakes (optional)

    • 1 can (14 oz) diced tomatoes

    • 3 cups vegetable broth

    • 1 can (15 oz) white beans, drained and rinsed

    • 1 teaspoon balsamic vinegar (optional)

    • Salt and black pepper, to taste

    • 1/4 cup fresh basil or parsley, chopped

    • Parmesan cheese, for garnish (optional

    Directions

    • Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
    • Stir in the minced garlic, oregano, and red pepper flakes. Cook for another minute until fragrant.
    • Add the diced tomatoes with their juice and stir well. Cook for 5 minutes to let the flavors develop.
    • Pour in the vegetable broth and bring the mixture to a gentle simmer.
    • Stir in the white beans and continue to simmer for about 15 minutes, allowing the flavors to meld.
    • Season with salt and black pepper to taste. If using balsamic vinegar, stir it in for added depth.
    • Remove from heat and stir in fresh basil or parsley.
    • Serve hot, garnished with Parmesan cheese if desired. Pair with crusty bread for a complete meal.

    Notes

    • To make the soup thicker, blend half of it using an immersion blender before adding the beans.
    • Add a handful of fresh spinach or kale for extra greens.

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