White Bean and Tomato Soup
A quick, one-pot soup that combines creamy white beans, fire-roasted tomatoes, and fresh herbs for a healthy, fiber-rich, protein-packed meal. Perfect for weeknight dinners or meal prep, this soup is satisfying, low in saturated fat, and full of vibrant flavor.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot
- 1 Cutting board
- 1 knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 2 tbsp olive oil plus extra for drizzling
- 1 small yellow onion diced
- 4 cloves garlic minced
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- Black pepper to taste
- 3 tbsp fresh parsley chopped (or 1 tbsp dried)
- 1 –2 tsp fresh basil chopped (or ½–1 tsp dried)
- 1 –2 tsp fresh thyme leaves or ½–1 tsp dried
- 2 cans 15 oz each white beans (great northern, cannellini, or butter)
- 3 cups vegetable broth or chicken broth
- 1 can 15 oz fire-roasted diced tomatoes
- 1 tsp lemon zest
Optional Extras:
- Chopped spinach or kale
- Extra fresh parsley for topping
- Grated parmesan or pecorino romano cheese optional, skip for vegan
- Baguette or garlic bread for serving optional, skip for gluten-free
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients and equipment.Drain and rinse the canned white beans thoroughly under cold running water to remove excess sodium and preserve a clean, creamy flavor. Dice the yellow onion into small, uniform pieces for even cooking. Peel and mince the garlic cloves finely to release their full aromatic potential. Measure out your herbs, spices, and liquids so everything is ready to go before you start cooking.
- Heat the Olive Oil: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of olive oil, swirling the pan gently to coat the bottom. The olive oil should shimmer but not smoke. Heating the oil properly ensures the onions will soften without burning and allows the garlic and spices to bloom, releasing their full flavor into the soup.
- Sauté the Onion: Add the diced onion to the heated oil. Stir frequently with a wooden spoon or spatula to ensure even cooking. Cook for about 5 minutes, or until the onion becomes translucent, soft, and slightly golden around the edges. This step builds the base flavor for your soup, giving it a naturally sweet, savory undertone.
- Add Garlic, Spices, and Herbs: Lower the heat slightly and add the minced garlic, crushed red pepper flakes, salt, and black pepper to the onions. Stir constantly for 30–60 seconds, just until the garlic becomes fragrant. Then, add your fresh or dried herbs: parsley, basil, and thyme. Stir to combine, allowing the herbs to release their essential oils and infuse the aromatic base. Be careful not to let the garlic brown, as it can turn bitter quickly.
- Incorporate the Beans: Gently fold in the rinsed white beans, making sure they’re evenly distributed throughout the onion and herb mixture. Stir carefully to avoid mashing the beans; you want them to retain some of their shape for texture. The beans provide a hearty, protein-rich foundation for the soup, making it filling and nutritious.
- Add Broth and Tomatoes: Pour in the vegetable broth, followed by the fire-roasted diced tomatoes with their juices. Stir everything together to combine the flavors. The broth acts as the cooking medium, while the fire-roasted tomatoes add a slightly smoky depth, bright acidity, and a rich red hue to the soup.
- Bring to a Boil: Turn the heat up slightly and bring the mixture to a gentle boil.This ensures all ingredients are heated through and allows the flavors to begin melding. Once boiling, carefully reduce the heat to a low simmer.
- Simmer the Soup: Cover the pot with a lid and let the soup simmer for 25 minutes. Stir occasionally to prevent sticking and ensure even cooking. During this time, the beans will absorb the flavors of the broth, tomatoes, and herbs, resulting in a harmonious, deeply flavorful soup. The simmering process also helps the soup thicken slightly, creating a satisfying, hearty texture.
- Finish with Lemon Zest: Remove the lid and stir in 1 teaspoon of lemon zest. This brightens the flavors and adds a subtle, fresh acidity that balances the richness of the beans and tomatoes. Taste the soup carefully and adjust the seasoning as needed, adding more salt, pepper, or red pepper flakes for extra depth and a hint of spiciness.
- Serve and Garnish: Ladle the soup into bowls and finish with any optional toppings you like. A drizzle of extra olive oil adds a silky richness, while additional fresh parsley brings a pop of color and freshness. If desired, sprinkle with grated parmesan or pecorino romano for a savory, cheesy touch. For a complete meal, serve alongside crusty bread, garlic bread, or a gluten-free alternative.
- Storage and Meal Prep Tips: This soup is even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, gently warm over low heat on the stovetop until heated through, adding a splash of broth or water if needed. The flavors will deepen over time, creating a comforting and nourishing meal anytime.
Notes
- Fresh herbs elevate flavor significantly; adjust dried herb quantities to taste.
- Fire-roasted tomatoes add a subtle smoky depth, but regular diced tomatoes work in a pinch.
- Rinsing canned beans removes excess sodium and prevents a metallic taste.
- Soup thickens slightly as it cools; add a splash of broth if reheating.
- Optional greens like spinach or kale can be stirred in during the last 5 minutes of cooking for added nutrition.
- Leftovers taste even better the next day, making this soup ideal for meal prep.
