This White Bean and Tomato Soup is comforting, healthy and can be on your table in under 30 minutes. The perfect cozy weeknight meal!
Besides being delicious and healthy, the best thing about this soup is how fast it is to make. Soup can seem like a big undertaking sometimes because it can be time consuming. Not in this case! This recipe uses pantry staples to create a quick, and flavorful dinner in no time.
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What is white bean soup?
White bean soup is essentially, soup where white beans are the star of the show! There are tons of variations of white bean soup, but this version relies on classic Italian flavors and plenty of pantry staples. You'll be shocked how such simple ingredients can create such a flavorful soup!
Onion and Garlic: Of course! The start to many wonderful meals.
Tomatoes: I like to use diced tomatoes for this recipe. Sometimes I'll opt for diced tomatoes with green chilies for a little kick!
White Beans: Can't have a white bean soup without white beans! You can choose whichever kind you like best. I usually go for cannellini or a combination of cannellini and butter beans.
Baby spinach: Adding some chopped baby spinach to the soup at the end gives this soup a nice hit of freshness!
Parsley: Fresh herbs are one of my favorite ways to finish a recipe. Flat leaf Italian parsley (not curly!) is the way to go here.
Pecorino Romano: This is my go-to finishing cheese, but you can use Parmigiano Reggiano if you prefer!
Crusty Bread: Absolutely not optional! I love dunking a piece of warm, crusty bread in soup. Ciabatta, sourdough and french baguette are all good options.
Yes! This soup can be easily made vegetarian by using vegetable stock instead of chicken stock. If you want to make it vegan, leave the cheese out as well!
You can use any type! I usually use cannellini or a combination of cannellini and butter beans for texture. You can also use great northern, navy, or even garbanzo beans if you prefer!
A nice crusty bread from the bakery section of the store will work best! Look for ciabatta, french baguette or sourdough.
You can store leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium low heat.
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White Bean and Tomato Soup
- 3 Tablespoons olive oil
- ½ Yellow onion diced
- 3 Cloves garlic minced
- 1 10 Ounce Can diced tomatoes with green chilies or diced tomatoes
- 2 15 Ounce Cans white beans drained and rinsed
- 8 cups low sodium chicken stock
- Salt and pepper to taste
- 1 Cup fresh spinach roughly chopped
- Fresh parsley roughly chopped
- Pecorino Romano grated
- Crusty bread for serving
- In a large heavy bottomed pot, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until softened; about 5 minutes.
- Add garlic and cook for 1 minute. Add the tomatoes, stir, and cook for 3 more minutes.
- Add beans and the broth and bring to a boil then lower the heat and let the soup simmer until slightly thickened and the flavors have melded; about 20 minutes.
- Adjust seasoning to taste. Just before serving, stir in a handful of fresh spinach.
- Garnish with fresh parsley and Pecorino Romano and serve with crusty bread.
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