Tomato and White Bean Soup Recipe

Introduction

This Tomato and White Bean Soup is a comforting, hearty dish perfect for any season. Packed with savory vegetables, white beans, and rich tomato flavors, it’s both nutritious and satisfying. Whether you’re looking for a quick weeknight meal or a warming bowl to enjoy, this soup fits the bill.

Ingredients

• 2 tablespoons Olive Oil
• 2 medium Carrots, peeled and small diced (about 1 ¼ cup)
• 2 Large Shallots, peeled and small diced (about scant ¾ cup)
• 4 Cloves Garlic, peeled and minced
• 2 teaspoons Italian Seasoning
• ½ teaspoon Dried Thyme leaves
• 1/8 to ½ teaspoon Crushed Red Pepper Flakes, to taste
• 1 tablespoon Tomato Paste
• 4 whole Chicken Bouillon Cubes, dissolved in 4 cups boiling water (or 4 cups Vegetable or Chicken Stock)
• 2 (14-ounce) cans White Beans (such as cannellini or great Northern), do not drain
• 1 (14-ounce) can Fire Roasted Diced Tomatoes
• 1 whole Dry Bay Leaf
• 1 whole Parmesan Rind (optional but highly recommended)
• Kosher Salt and Ground Black Pepper, to taste
• Optional: ¼ cup Heavy Cream, or more for serving
• Optional: ¼ cup Freshly Grated Parmesan Cheese, or more for serving
• Optional Toppings: Croutons
• Serving Suggestions: Garlic Bread, Italian Chopped Salad, or Cooked Grains

Instructions

1. Step 1: Heat the olive oil in a large heavy sauce pot over medium heat. Once hot and shimmering, add the diced carrots and sauté, stirring often, for 3 minutes. Lower heat to medium-low and add the shallots. Cook, stirring often, for 2 minutes until the shallots are soft.
2. Step 2: Add the garlic, Italian seasoning, dried thyme, crushed red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Stir constantly until fragrant, about 1 minute. Then add the tomato paste and cook, stirring constantly, for 1-2 minutes until the tomato paste caramelizes.
3. Step 3: Increase heat to medium and deglaze the pot with the bouillon water or stock. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Step 4: Add both cans of white beans with their liquid, fire-roasted diced tomatoes, the dry bay leaf, and the Parmesan rind if using. Turn heat to high and bring the soup to a boil.
5. Step 5: Once boiling, reduce heat to maintain a gentle simmer. Cover the pot and let simmer for 10 minutes. Then uncover, stir well, and continue simmering uncovered for another 10 minutes.
6. Step 6: Remove and discard the bay leaf and Parmesan rind using tongs. Stir in the heavy cream and grated Parmesan if using. Taste and adjust seasoning, adding more salt, pepper, or acidity with white balsamic or lemon juice as desired.
7. Step 7: Ladle the soup into bowls and garnish with fresh herbs, croutons, a dollop of pesto, and extra grated Parmesan if you like. Serve alongside garlic bread, a fresh Italian salad, or cooked grains for a complete meal.

Tips & Variations

• For a vegetarian version, substitute vegetable stock for the bouillon water.
• Add a handful of fresh baby spinach or kale in the last few minutes of simmering for extra greens.
• Use fire-roasted tomatoes for deeper, smoky flavor.
• Omit cream for a dairy-free, lighter soup or swap with coconut milk for a subtly different taste.
• Top with crispy bacon or sausage for a heartier option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The flavors may deepen after a day, making it even more delicious. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans that are drained and rinsed?

For this recipe, it’s best to use canned beans with their liquid to keep the soup rich and flavorful. If you prefer, you can rinse, but you may need to add extra stock or water to maintain the desired consistency.

Is it necessary to use a Parmesan rind?

The Parmesan rind is optional but highly recommended as it adds a wonderful depth and savory richness to the soup during cooking. If you don’t have one, you can skip it and still enjoy a tasty soup.

Tomato and White Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

This hearty and comforting Tomato and White Bean Soup combines tender white beans, fire-roasted tomatoes, and savory vegetables simmered together with fragrant Italian herbs. Enhanced with optional creamy Parmesan and served with fresh herbs and crunchy croutons, it makes a perfect wholesome meal or starter ideal for cozy dinners.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

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Vegetables and Aromatics

• 2 TBS Olive Oil
• 2 medium Carrots – peeled and small dice (about 1 ¼ cup)
• 2 Large Shallots – peeled and small dice (about scant ¾ cup)
• 4 Cloves Garlic – peeled and minced

Herbs and Seasonings

• 2 tsp Italian Seasoning
• ½ tsp Dried Thyme leaves
• 1/8 to ½ tsp Crushed Red Pepper Flakes (to taste)
• Kosher Salt and Ground Black Pepper (to taste)
• 1 whole Dry Bay Leaf

Liquids and Broth

• 4 whole Chicken Bouillon Cubes – dissolved in 4 cups boiling water (or substitute 4 cups Vegetable or Chicken Stock)
• 1 TBS Tomato Paste

Beans and Tomatoes

• 2 (14-ounce) cans White Beans – do not drain or rinse (cannellini or great Northern)
• 1 (14-ounce) can Fire Roasted Diced Tomatoes

Cheese and Optional Additions

• 1 whole Parmesan Rind (optional but highly recommended)
• Optional: ¼ cup Heavy Cream (or more, for serving)
• Optional: ¼ cup Freshly Grated Parmesan Cheese (or more, for serving)
• Optional Toppings: Croutons, fresh herbs, pesto

Instructions

1. Sauté Veggies: Heat olive oil in a large heavy sauce pot over medium heat until shimmering. Add diced carrots and sauté, stirring often, for 3 minutes. Lower heat to medium-low, add diced shallots and cook, stirring often, for 2 minutes until softened.
2. Add Aromatics and Tomato Paste: Stir in minced garlic, Italian seasoning, dried thyme, crushed red pepper flakes, ½ tsp salt, and ¼ tsp pepper. Cook, stirring constantly, for about 1 minute until fragrant. Add tomato paste and continue stirring and cooking for 1-2 minutes until caramelized.
3. Deglaze Pot: Increase heat to medium and pour in bouillon water or stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Add White Beans and Tomatoes: Add both cans of white beans with their liquid, fire-roasted diced tomatoes, bay leaf, and Parmesan rind if using. Increase heat to high and bring soup to a boil.
5. Simmer Soup: Once boiling, reduce heat to maintain a gentle simmer. Cover the pot and cook for 10 minutes. Remove cover and stir, then simmer uncovered for another 10 minutes.
6. Add Cream and Parmesan: Remove and discard bay leaf and Parmesan rind. Stir in heavy cream and freshly grated Parmesan cheese if using. Taste and adjust seasoning with salt, pepper, fresh herbs, a splash of white balsamic or lemon juice for acidity, and additional cream if desired.
7. Garnish and Serve: Ladle soup into bowls and top with fresh herbs, croutons, a dollop of pesto, and extra grated Parmesan if preferred. Serve with garlic bread, Italian salad, or cooked grains for a full meal experience. Enjoy warm.

Notes

• Using the Parmesan rind adds a deep, savory flavor to the soup, but it can be omitted if unavailable.
• Adjust crushed red pepper flakes to control the spiciness.
• Do not drain or rinse canned white beans to preserve flavor and thickness.
• For a vegan variation, use vegetable stock and omit the cheese and cream or substitute with plant-based alternatives.
• Stirring frequently during the sauté helps prevent burning and ensures even cooking.
• Serve with crusty bread or a fresh Italian salad for a complete meal.

Keywords: Tomato soup, white bean soup, Italian soup, easy soup recipe, healthy soup, vegetarian soup option, comforting soup, one pot soup