Go Back
–+ servings
Tomato & Cannellini Bean Soup

Tomato & Cannellini Bean Soup

This Tomato & Cannellini Bean Soup is a cozy weeknight hero, nourishing and customizable for any dinner table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can be swapped with vegetable oil
  • 1 medium Onion yellow onions preferred
  • 3 cloves Garlic fresh minced garlic is ideal
  • 1 medium Carrot other sweet root vegetables can be substitutes
  • 1 stalk Celery leeks or fennel work as substitutes
Main Ingredients
  • 28 ounces Crushed Tomatoes diced tomatoes can be used for a chunkier texture
  • 1 can Cannellini Beans alternatives include kidney beans or chickpeas
  • 4 cups Vegetable Broth chicken broth can be used for a non-vegetarian option
  • 1 teaspoon Dried Basil use double the quantity if using fresh
  • 1 teaspoon Dried Oregano opt for double the fresh amount if applying
  • Salt and Pepper to taste
Fresh Elements
  • 2 cups Fresh Spinach kale or Swiss chard are good substitutes
  • 0.5 medium Lemon Juice lime juice can be a suitable replacement
Optional Topping
  • Grated Parmesan Cheese nutritional yeast can be used for a dairy-free option

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the Base: In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2-3 minutes until shimmering.
  2. Sauté Aromatics: Add one diced medium onion to the pot and sauté for 5 minutes, then stir in 3 minced garlic cloves, one diced carrot, and one chopped celery stalk; cook for an additional 5 minutes.
  3. Combine the Main Ingredients: Stir in a 28-ounce can of crushed tomatoes, one can of drained cannellini beans, and 4 cups of vegetable broth, along with 1 teaspoon each of dried basil and dried oregano, plus salt and pepper to taste.
  4. Simmer for Flavor: Once boiling, reduce the heat to low and partially cover the pot, letting it simmer for 20 minutes.
  5. Add the Finishing Touches: After simmering, add 2 cups of fresh spinach and the juice of half a lemon, cooking for an additional 5 minutes.
  6. Taste and Serve: Adjust seasonings if necessary, serve hot, optionally topped with grated Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Fresh, high-quality ingredients will enhance the flavor of your soup.

Tried this recipe?

Let us know how it was!