Hearty White Bean and Tomato Soup
A comforting and vibrant vegetarian soup, this White Bean and Tomato Soup is packed with flavor from creamy white beans, tangy tomatoes, and aromatic herbs. Perfect for a quick, nutritious lunch or a warming dinner, it’s simple to make and incredibly satisfying. A touch of lemon zest brightens every spoonful, making it a go-to recipe for any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6-8 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
6 cups vegetable broth
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (28-ounce) can diced tomatoes, undrained
Salt and freshly ground black pepper to taste
1 tablespoon fresh lemon zest
Fresh parsley, chopped, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
Stir in minced garlic, dried thyme, dried basil, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
Pour in the vegetable broth, bring to a simmer.
Add the rinsed and drained cannellini beans and the can of diced tomatoes.
Bring the soup back to a simmer, then reduce heat and cook for at least 20-30 minutes, allowing flavors to meld. For a thicker soup, you can mash some of the beans against the side of the pot.
Season generously with salt and freshly ground black pepper to taste.
Stir in the fresh lemon zest just before serving.
Garnish with fresh chopped parsley.
Notes
For a smoother texture, you can blend a portion of the soup using an immersion blender or in a regular blender before returning it to the pot.
Feel free to add other vegetables like spinach or kale in the last 10 minutes of cooking.
This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
Substitute other white beans like Great Northern or navy beans if cannellini beans are unavailable.
Find it online: https://cookingwithramsay.com/white-bean-and-tomato-soup/