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+ servings

Tomato White Bean Soup

Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 252kcal


  • 2 cups canned white beans drained and rinsed
  • 2 tablespoon butter
  • ¼ cup chopped onion
  • 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
  • salt and pepper to taste
  • 2.5 cups vegetable stock
  • cup grated parmesan


  • 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, rosemary sprig, bay leaf, and stock to the pot. Stir everything well. Once it comes to a boil, simmer for 5 minutes.
  • Stir in ½ 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.


  1. If the soup is too tart because of tomatoes, add ½ teaspoon of sugar to balance the sourness.
  2. I like to add ¼ teaspoon of chilli flakes to the soup for an extra kick. 
  3. You can add a handful of spinach or kale towards the end while adding parmesan cheese. 


Serving: 1g | Calories: 252kcal | Carbohydrates: 34g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 998mg | Potassium: 931mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3641IU | Vitamin C: 15mg | Calcium: 215mg | Iron: 5mg