This hearty white bean and tomato soup is full of flavor and nourishing ingredients. It combines vegetables and legumes in a light, savory broth for a simple, healthy meal.
The weather here has been unpredictable, flipping between winter and spring. When it dips cool, a warm bowl of soup and a slice of crusty bread is exactly what I want.
This white bean and tomato soup fit the bill perfectly. It was delicious the first day and even better warmed the next day.
Why this recipe works: it relies mainly on pantry staples—canned beans, canned tomatoes, and broth—with a few fresh additions like lemon zest and herbs to brighten the flavors.
I usually add a little lemon zest and fresh herbs at the end to lift the broth. If you only have dried herbs, reduce the quantities (dried herbs are more concentrated) and adjust to taste.
I keep small pots of parsley, thyme, scallions, and basil on my windowsill. They’re forgiving plants—easy to grow even when I forget to water them—so I almost always have fresh herbs to toss into soups like this.
Soup Ingredients
- 2 TBSP olive oil (plus extra for drizzling)
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional, to taste)
- ½ tsp salt, plus more to taste
- Black pepper to taste
- 3 TBSP fresh chopped parsley (or 1 TBSP dried)
- 1–2 tsp fresh chopped basil (or ½–1 tsp dried)
- 1–2 tsp fresh thyme leaves (or ½–1 tsp dried)
- 2 cans white beans (great northern, cannellini, or butter beans), drained and rinsed
- 3 cups vegetable broth (or chicken broth)
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 tsp lemon zest
The base of this soup is vegan and vegetarian when made with vegetable broth and without cheese. If you prefer a non-vegetarian option, swap in chicken broth and finish bowls with grated Parmesan or Pecorino Romano.
For extra greens, stir in chopped kale or spinach just before serving; they add color, texture, and nutrients without changing the comforting flavor of the soup.
I particularly like using great northern beans in this recipe. They become creamy and absorb the broth’s flavors beautifully.
Serving Suggestions
This soup is hearty enough to serve as a main course, especially when paired with a carb like a crusty baguette, garlic bread, or a grilled cheese sandwich for dipping. It also pairs nicely with a light side salad or half a sandwich.
Some favorite accompaniments: crusty bread with butter, a lemon-parmesan kale salad, or a simple mixed greens salad.
White Bean and Tomato Soup
I often make a big pot of this soup because it reheats so well. It’s easy to scale up and works great for weekly meal prep—flavors deepen after a day, making leftovers even better.
Below is a clear, easy-to-follow version of the recipe so you can make it at home.
White Bean and Tomato Soup
Ingredients
- 2 TBSP olive oil, plus extra for drizzling
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp salt, plus more to taste
- Black pepper, to taste
- 3 TBSP fresh chopped parsley (or 1 TBSP dried)
- 1–2 tsp fresh chopped basil (or ½–1 tsp dried)
- 1–2 tsp fresh thyme leaves (or ½–1 tsp dried)
- 2 cans white beans, drained and rinsed (great northern, cannellini, or butter beans)
- 3 cups vegetable broth (chicken broth may be used)
- 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 (omit for vegan)
- Baguette or garlic bread for dunking
Instructions
- Drain and rinse the beans. Dice the onion and mince the garlic.
- Warm a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil.
- Sauté the onion about 5 minutes, until softened. Add the garlic, crushed red pepper flakes, salt, pepper, and the fresh herbs; cook for about 1 more minute, stirring constantly so the garlic does not burn.
- Add the beans, broth, and fire-roasted tomatoes to the pot and stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 25 minutes to let the flavors meld.
- Stir in the lemon zest and taste; adjust salt, pepper, and herbs as needed. If you like a bit more heat, add additional crushed red pepper flakes.
- Serve hot. Finish each bowl with a drizzle of olive oil and any optional extras such as grated cheese or extra parsley.
- This soup keeps well and often tastes even better the next day. Reheat gently and enjoy.
Notes
Fresh herbs add brightness and depth to the broth. If using dried herbs, start with the lower end of the suggested range and adjust to taste. Season gradually and taste as you go.
Nutrition facts below are estimated using an online calculator and may vary based on specific ingredients and portion sizes.
Nutrition
Calories: 341 kcal
Carbohydrates: 53 g — Protein: 17 g — Fat: 8 g — Saturated Fat: 1 g
Fiber: 12 g — Sugar: 3 g — Sodium: 310 mg
Potassium: 1074 mg — Vitamin A: 354 IU — Vitamin C: 8 mg
Calcium: 180 mg — Iron: 7 mg
More tasty ideas using white beans and tomatoes
- Tomato Basil Chickpea Salad Sandwich
- White Bean Minestrone Soup
- Tomato Basil Vegan White Bean Dip
- White Bean Tostadas
- White Bean Noodle Soup
If you try this healthy white bean and tomato soup, I’d love to hear how it turned out. Leave a comment or share a photo—it’s always fun to see different variations and serving ideas.