For a creamier soup, you can use an immersion blender to partially blend the soup before adding the spinach. Be careful not to over-blend, as you want to retain some texture. If you don't have canned diced tomatoes with basil, garlic, and oregano, you can use plain diced tomatoes and add 1/2 teaspoon of dried basil, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of dried oregano. This soup is even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tomato White Bean Soup
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS9
Embrace the rustic charm of the Mediterranean with this hearty and vibrant Tomato White Bean Soup. A symphony of simple ingredients transforms into a deeply satisfying and nourishing meal, perfect for cozy nights and quick, flavorful dinners.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol0 mg
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Fiber16 g
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Protein23 g
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Saturated Fat1 g
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Sodium186 mg
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Sugar5 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a large Dutch oven or pot, heat olive oil over medium heat. Add diced onion and carrot and cook, stirring occasionally, until softened, about 6-8 minutes.
02
Step
0 mins
Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
03
Step
3 mins
Stir in diced tomatoes, tomato paste, Italian seasoning, and red pepper flakes (if using). Cook for 2-3 minutes, stirring constantly, to allow the tomato paste to caramelize slightly and deepen the flavor.
04
Step
20 mins
Add cannellini beans, vegetable broth, and lemon juice. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
05
Step
2 mins
Stir in chopped spinach and cook until just wilted, about 1-2 minutes.
06
Step
0 mins
Taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper to your preference.
07
Step
0 mins
Serve hot, garnished with grated Parmesan cheese, a drizzle of olive oil, or fresh basil leaves, if desired. Enjoy with crusty bread for dipping.
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RECIPE REVIEWS
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Tremaine Ondricka
Jun 21, 2025I've made this soup several times now, and it always comes out great!
Cecelia Nolan
Jun 18, 2025I added a bit of parmesan rind while it simmered, as suggested, and it was amazing!
Tina Zemlak
Jun 17, 2025This soup is so easy to make and incredibly flavorful! My family loved it!
Madisen Heaneyschneider
Jun 16, 2025The touch of lemon juice really brightens up the flavors. I highly recommend it!
Mitchel Kreiger
Jun 12, 2025Simple ingredients, big flavor. Perfect for a weeknight meal.
Julian Mckenzie
Jun 12, 2025This recipe is a keeper! It's become a regular in my dinner rotation.
Albin Hansen
Jun 11, 2025I'm not a huge fan of spinach, so I used kale instead. It was delicious!
Ardith Koepp
Jun 9, 2025Added one chopped zucchini to the soup which brought a wonderful additional flavor to the dish.
Arianna Senger
Jun 7, 2025Great soup! This is a perfect recipe for using up pantry staples.
Norberto Tremblayreichert
Jun 7, 2025Substituted the vegetable broth for chicken broth, added shredded chicken breast and the soup was hearty and filling!