We used simple ingredients to make this White Bean Tomato Soup yet it’s packed with rich flavors. This soup is also very filling and can be served as a meal with a side salad or some good bread ! Tomato and White Bean Soup is made with fresh white beans, tomatoes, garlic, onions, and Italian spices. If you’re looking for something warm and comforting to serve on a cold day, Tomato Bean Soup is a great option!
What We Love About This Recipe
- Great flavors. Using fresh beans in this recipe makes a big difference. However, the key is to add the juice from the cooked fresh beans into the soup broth which gives the dish more of a restaurant quality flavor. Additionally, the simplicity of flavors in this recipe is wonderful. If you love Italian food then you’ll definitely love this Tomato Bean Soup because it’s packed with garlic, onions, and tomatoes, and Italian seasonings!
- This soup is healthy! It’s a well-balanced combination of healthy carbs and good protein. Speaking of protein, let’s take a quick look at some of the health benefits of white beans. White beans are a great source of vitamin B6, magnesium, and folate. Additionally, beans are also a great protein alternative for those following either a vegan or vegetarian diet. Finally, white beans are also packed with fiber which is important for both digestive and heart health. (1) (2)
That’s why this soup is so amazing! It’s hearty, healthy, and so delicious!
How to Make White Bean Tomato Soup
- Soak Beans. Place beans in a large covered pot with water and soak over night.
- Cook beans. Drain beans and place them in a large pot with quartered onions, crushed garlic, and bay leaves. Fill pot with water about 2 inches above ingredients. Bring to a boil, then reduce heat and let simmer for 35 minutes. Set beans aside to cool.
- Cook tomatoes. In a separate large pot add 2 tablespoons of olive oil and tomatoes. Blacken tomatoes by cooking over high heat for 5 minutes without stirring. Scrape tomatoes from bottom of pan and cook an additional 5 minutes.
- Add garlic, onion, and seasonings. In the same pot, add 2 more tablespoons of olive oil, minced garlic, diced onions, carrots, celery, red pepper flakes, and salt. Cook for an additional 8 to 10 minutes, stirring frequently.
- Add beans and broth. Remove bay leaves, quartered onions, and crushed garlic from pot of white beans. Scoop out beans and a cup of the bean broth, place them in the pot with sautéed tomatoes and vegetables. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 45 minutes.
What to Serve it With
This soup is wonderful as a main dish because it’s so filling. Additionally, it’s well balanced because it includes good quality protein from the beans and healthy carbs from all the vegetables. That’s why this soup goes great with so many different side dishes. Here are a few great side dishes to serve with this recipe.
More Vegan Soups
- Vegan Chili
- Potato Leek Soup
- Cuban Black Bean Soup
- Vegan Tortilla Soup
- Moroccan Harira Soup
- 4 Ingredient Potato Soup
- 1 Cup dry white beans, soaked overnight
- 1 (28 oz) Can diced tomatoes, with juice
- 4 Tablespoons olive oil
- 6 Cups vegetable broth
- 2 Onions, 1 quartered, 1 diced
- 8 Garlic cloves, 4 crushed, 4 minced
- 1 Cup celery, chopped
- 1 Cup carrots, chopped
- 1 Teaspoon salt
- 1/4 Teaspoon crushed red pepper flakes
- 2 Bay leaves
- 1 1/2 Teaspoons Italian seasoning
- Soak beans overnight in a large pot of water; cover pot with lid.
- In a large pot, combine beans, 4crushed garlic cloves, quartered onions, salt, and bay leaves. Add cold water covering ingredients by roughly 2 inches.
- Bring to a simmer over medium-high heat then reduce heat to low and let simmer for roughly 35 minutes or until beans are soft but still hold shape. Remove bay leaves and set beans aside to cool.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add tomatoes, red pepper flakes, and a pinch of salt.
- Cook tomatoes without stirring until they caramelize and become slightly blackened on one side, roughly 5 minutes. Stir tomatoes, scraping bottom of the pan, and cook an additional 5 minutes.
- In the same pot add another 2 tablespoons olive oil. Add diced onion, minced garlic, celery, and carrots. Cook, stirring frequently until vegetables begin to brown, roughly 8 to 10 minutes.
- Pour beans and a cup of the juice from the beans into the pot along with vegetable broth. Add in Italian seasoning and cook for 30 to 45 minutes until flavors combine.
Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 841mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 4g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.