Tomato White Beans Soup
This Tomato White Bean soup with tangy tomatoes, white beans, parmesan cheese is super satisfying and takes less than 30 minutes to make.
This White bean soup takes less than 30 minutes to make from start to finish. It tastes just like tomato soup but more healthy and filling because of white beans. This soup is hearty, delicious, and can easily be made into Vegan.
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All you have to do is open a couple of cans and chop up onion and veggies which would barely take 5-6 minutes. You don’t need any fancy ingredients here.
What Ingredients you need for this Soup
- White beans-You can use dried or canned White beans also known as Cannellini beans. While a little bit of planning is needed if you are using dried beans, canned beans are very convenient to use. Drain the liquid and rinse once the canned beans before adding to the soup. If you are using dried beans, then soak it for 6-8 hours and cook (preferably in an Instant pot) until softened.
- Tomato- Canned crushed tomatoes.
- Veggies- This white bean soup has the goodness of veggies. There is onion, celery, carrots, etc. You can stir in a handful of spinach or kale if you wish.
- Seasoning- Rosemary, dried basil, and bay leaf.
- Vegetable broth or stock. You can also use Chicken stock instead.
- To add richness and make it creamy I have added parmesan to the soup. And a drizzle of cream while serving will only make this white bean soup more delicious.
Steps to make Tomato White Bean Soup
- Start with sautéing onion, garlic and celery. Once they have softened a bit stir in died carrot. Sweat the veggies to release flavor to the oil.
2. Once the veggies are softened add crushed tomato, tomato paste, herbs, seasoning, and stock to the pot. Let everything come to a boil and then simmer for 5 more minutes. Then add 1/4th of the white bean to the pot. Blitz it using a hand blender until smooth.
3. Add the rest of the bean and grated parmesan to the soup. And delicious White bean soup in a tomato broth is ready to serve.
Tips for making the best White Bean Soup
- Drain and rinse canned beans before adding to the soup pot.
- Cook the veggies until it sweats to release flavor to the soup.
- If adding spinach or kale, add it to the pot towards the end and let it cook for 5 minutes.
Serve With
This soup is thick and creamy with parmesan and has white beans as the nutrition element. You may have it all by itself. I would recommend having any bread of your choice – white or brown bread like this No-Knead Rustic White Bread or garlic bread.
Other Soup recipes
Looking for good veg soups? Check out my delicious comforting soups here
Prefer Chicken in soups? I have also got some soup here
- Thai Coconut Chicken Soup (Tom Kha soup)
- Slow Cooker Mexican Chicken Soup
- Sweet Corn Chicken Soup (Instant Pot and Stove Top)
- Lemon Chicken Orzo Soup
- Low Carb Chicken Taco Soup
Tomato White Bean Soup
Equipment
Ingredients
- 2 cups canned white beans drained and rinsed
- 2 tablespoon butter
- ¼ cup chopped onion
- 1 tbsp Minced garlic
- ½ cup chopped celery
- ½ cup carrot
- 1.5 tablespoon tomato paste
- 2 cups crushed tomatoes
- 1 teaspoon dried basil
- 1 bay leaf
- 1 sprig rosemary
- ½ teaspoon sugar (optional)
- salt and pepper to taste
- 2.5 – 3 cups vegetable stock
- â…“ cup grated parmesan
Instructions
- Melt butter in a soup pot or a dutch oven. Add chopped onion, celery, and garlic. Cook for a minute.
- Add chopped carrot and saute for a couple of minutes. The veggies would be softened by now.
- Add crushed tomato, tomato paste, basil, salt, pepper, sugar, rosemary sprig, bay leaf, and stock to the pot. Stir everything well. Once it comes to a boil, simmer for 5 minutes.
- Stir in 1/2 cup of white beans to the pot. Using a hand blender blitz everything until smooth.
- Stir in the rest of the bean, grated parmesan to the soup. Give everything a good mix.
- Serve with bread.
Notes
- If the soup is too tart because of tomatoes, add an additional 1/2 teaspoon of sugar to balance the sourness.
- I like to add 1/4 teaspoon of chilli flakes to the soup for an extra kick.Â
- You can add a handful of spinach or kale towards the end while adding parmesan cheese.Â
loves this soup, added a table spoon of butter to take the edge off the tartness, delicious and easy
I don’t have a sprig of rosemary, but I do have dried, can I substitute dried rosemary and if so how much? Thanks for great recipe!
dried rosemary will work. As dried herbs are intense in flavor, you can use 1/2 – 1 teaspoon.
Should I remove the bay leaf and rosemary sprig before emulsify? Thanks, will make this today.
Hi Nicki, yes it has to be removed.
I made this using ‘I can’t believe it’s not butter’ and it came out fantastic! I swear it tastes like pasta fagiole without the dairy! I recently discovered I’m allergic to dairy and wheat, so this recipe is a lifesaver for me. Doubling it is simple as well. Thank you for my new favorite soup!
This is a lovely soup. Has become a regular. Thanks so much for sharing 🙂
The number of servings option does not work so recipe cannot be easily adjusted for a larger number of servings. I will do my best to wing it without that function but it would be nice if your webpages would allow that to work.
It mentioned this could be made vegan, what changes other than just leaving out the dairy ingredients could be made to to this.
Forgot the garlic in the ingreients of the recipe? I am going to add 4-8. Trying this today. Going to make a double batch to feed some neighbors.
Updated the recipe. 6-8 pods of garlic should work. let me know how did it turn out.