Let me tell you about my absolute favorite comfort food: tomato and white bean soup! This dish is a warm hug in a bowl, bursting with flavor and packed with nutrients. I love how the combination of sweet, juicy tomatoes and creamy white beans creates a hearty, satisfying meal that’s perfect for those chilly nights. Not only is it delicious, but it’s also incredibly nutritious, thanks to the protein from the beans and the vitamins from the tomatoes. Trust me, once you try this soup, you’ll want to make it a regular in your kitchen. It’s a simple recipe that comes together quickly, making it ideal for busy weekdays or a cozy weekend dinner. Let’s dive into the details so you can whip up your own batch of this amazing tomato and white bean soup!
Ingredients for Tomato and White Bean Soup
Here’s what you’ll need to make this hearty and nutritious soup. I’ve kept it simple so you can easily grab everything at the store or from your pantry!
- 2 cups diced tomatoes (fresh or canned; if using fresh, make sure they’re ripe and juicy!)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern work beautifully)
- 1 onion, chopped (a sweet onion adds a lovely flavor)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 4 cups vegetable broth (low-sodium is my go-to for better control over seasoning)
- 1 tsp dried basil (or a handful of fresh if you have it on hand!)
- 1 tsp dried oregano (the aroma of oregano will fill your kitchen—yum!)
- Salt and pepper to taste (always taste as you go!)
- 2 tbsp olive oil (for sautéing and adding that delicious richness)
That’s it! Gather these ingredients, and you’re ready to create a delicious pot of tomato and white bean soup that’s sure to warm your heart and fill your belly.
How to Prepare Tomato and White Bean Soup
Alright, let’s get cooking! Making this tomato and white bean soup is super straightforward, and I promise you’ll be rewarded with a delicious, hearty meal in no time. Here’s how to do it:
- First, heat 2 tablespoons of olive oil in a large pot over medium heat. You want it nice and warm but not smoking—just enough to get those flavors going.
- Once the oil is shimmering, toss in your chopped onion and minced garlic. Sauté them for about 5 minutes, until the onion becomes translucent and the garlic is fragrant. Oh, the smell is already divine!
- Next up, add in the 2 cups of diced tomatoes. If you’re using canned, don’t forget to include the juices! Cook this mixture for another 5 minutes, letting everything meld together beautifully.
- Now, stir in the drained and rinsed white beans, along with 4 cups of vegetable broth, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Give it a good stir to combine all those goodies.
- Bring the soup to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer for about 20 minutes. This is the perfect time to let all those flavors really come together!
- After 20 minutes, taste your soup and season it with salt and pepper to your liking. Trust me, tasting as you go is key to making it just right!
- Finally, serve the soup hot! You can enjoy it straight from the pot or ladle it into bowls for a cozy presentation.
And there you have it! A delightful tomato and white bean soup that’s hearty, nutritious, and ready to warm you up on those chilly days. Feel free to garnish with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch!
Why You’ll Love This Recipe
- Quick preparation time—ready in just 40 minutes!
- Hearty and filling, thanks to the combination of tomatoes and white beans.
- Nutritious ingredients that are rich in protein and vitamins.
- Simple, budget-friendly ingredients that you likely already have on hand.
- Great flavor that’s both comforting and satisfying.
- Ideal for meal prep—make a big batch and enjoy throughout the week!
- Easy to customize with your favorite herbs and spices.
- Perfect for cozy dinners or as a light lunch option.
Tips for Success
To make your tomato and white bean soup truly shine, here are some of my top tips for success! Trust me, these little nuggets of wisdom can take your soup from good to absolutely fantastic:
- Fresh Ingredients: Whenever possible, opt for fresh tomatoes, especially in peak season. They add an incredible depth of flavor that canned tomatoes can’t quite replicate. If you go the canned route, choose high-quality brands for the best taste.
- Don’t Skimp on Seasoning: Season your soup gradually as it cooks! Adding salt and pepper in stages helps build layers of flavor. Also, remember that the broth can be quite salty, so taste before adding more!
- Customize Your Herbs: Feel free to swap out the dried basil and oregano for whatever fresh herbs you have on hand. Thyme, rosemary, or even a pinch of red pepper flakes can give your soup a lovely twist!
- Texture Matters: If you like a creamier texture, consider blending a portion of the soup with an immersion blender. Just a few pulses will give it a lovely smooth consistency while still leaving some chunky bits for that hearty feel.
- Enhance with Acidity: A splash of lemon juice or a sprinkle of vinegar right before serving brightens up the flavors beautifully. It’s a game changer, so don’t skip it!
- Leftover Magic: This soup tastes even better the next day! Make it in advance and let the flavors develop overnight. Just be sure to store it in an airtight container in the fridge.
- Serve with Style: Pair your soup with crusty bread or a fresh side salad for a complete meal. And don’t forget to top it with a drizzle of good olive oil or a sprinkle of fresh herbs to make it look as good as it tastes!
With these tips in your back pocket, you’re all set to create a delicious, comforting bowl of tomato and white bean soup that you and your loved ones will adore!
Variations of Tomato and White Bean Soup
If you’re feeling adventurous or just want to switch things up a bit, there are so many fun ways to customize your tomato and white bean soup! Here are some delicious variations to consider:
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño while sautéing the onions and garlic for a delightful heat that will warm you from the inside out!
- Herb Garden: Swap out the dried basil and oregano for fresh herbs like thyme, rosemary, or parsley. Fresh herbs can elevate the flavor profile and add a lovely pop of color.
- Veggie Boost: Toss in some chopped carrots, celery, or bell peppers when you’re sautéing the onion and garlic. These veggies add extra nutrition and a nice crunch!
- Greens Galore: Stir in a handful of spinach, kale, or Swiss chard during the last few minutes of cooking. They wilt beautifully and pack in more vitamins!
- Creamy Version: For a richer soup, blend in a splash of coconut milk or a dollop of cashew cream just before serving. It adds a lovely creaminess without any dairy!
- Lemon Zing: A squeeze of fresh lemon juice at the end brightens the flavors beautifully. You can also add lemon zest for an extra fragrant boost!
- Italian Twist: Mix in some diced zucchini or eggplant for a heartier Italian-inspired soup. These veggies absorb all the delicious flavors!
- Herbed Croutons: Top your soup with homemade croutons seasoned with Italian herbs for a delightful crunch. Just cube some bread, toss it with olive oil and herbs, and bake until golden!
Feel free to get creative and combine a few of these ideas! The beauty of this tomato and white bean soup is its versatility—make it your own and enjoy every delicious bite!
Storage & Reheating Instructions
So, you’ve made a big pot of my delicious tomato and white bean soup, and now you’re wondering what to do with the leftovers. Don’t worry; I’ve got you covered! This soup stores beautifully and can be reheated without losing any of its wonderful flavors.
First things first, let your soup cool to room temperature before transferring it to storage containers. I like to use airtight containers for the best results. You can store the soup in the fridge for up to 4 days—just make sure it’s sealed well to keep it fresh!
If you want to enjoy this comforting soup later on, you can freeze it too! Portion the soup into freezer-safe containers or resealable bags, leaving a little space at the top for expansion. It’ll keep well in the freezer for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge before reheating.
To reheat, simply pour the desired amount into a pot and warm it over medium heat on the stove, stirring occasionally. If it’s too thick after freezing, feel free to add a splash of vegetable broth or water to get it to your preferred consistency. You can also microwave it in a microwave-safe bowl, stirring every minute or so to ensure even heating. Just be careful—soups can get hot quickly and may splatter!
And there you have it! With these simple storage and reheating tips, you can enjoy your tomato and white bean soup whenever the craving strikes. Happy eating!
Nutritional Information Disclaimer
When it comes to nutrition, it’s important to note that the values can vary based on the specific ingredients and brands you choose to use. The nutritional information provided is an estimate and may not be precisely accurate for every individual serving. Factors like the type of vegetable broth or the exact amount of olive oil can make a difference in the final counts. If you’re following a strict diet or have specific dietary needs, I recommend checking the labels of your ingredients for the most accurate information. Always listen to your body and adjust according to your personal health goals!
FAQ Section
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes are a great choice, especially during peak season. Just make sure they’re ripe for the best flavor. You can use about 2 cups of diced fresh tomatoes in place of canned ones.
How can I make this soup thicker?
If you prefer a thicker soup, try blending a portion of it with an immersion blender after simmering. You can also add some diced potatoes or a bit of cooked rice to help thicken it up!
Is it okay to add protein to the soup?
Of course! You can add cooked chicken, sausage, or even some crumbled tofu for an extra protein boost. Just toss it in during the last few minutes of cooking to heat through.
Can I make this soup in advance?
Yes, this tomato and white bean soup actually tastes even better the next day! Just store it in the refrigerator and reheat when you’re ready to enjoy it. Perfect for meal prep!
What should I serve with the soup?
It pairs wonderfully with crusty bread, a side salad, or even a grilled cheese sandwich for a cozy meal. You can also sprinkle some fresh herbs or parmesan cheese on top for an extra touch!
Can I freeze the tomato and white bean soup?
Definitely! This soup freezes well for up to 3 months. Just let it cool, portion it into freezer-safe containers, and thaw in the fridge when you’re ready to enjoy it again.
What if I don’t have vegetable broth?
No problem! You can substitute it with water, but keep in mind that the flavor might be a bit milder. You could also use chicken broth if you’re not keeping it vegan.
How do I know when the soup is done?
The soup is ready when it’s been simmering for about 20 minutes and the flavors have melded together beautifully. Just give it a taste and see if it needs any seasoning adjustments!
For more information on the health benefits of beans, you can check out this Healthline article.
For a delicious side, consider pairing this soup with a peach cobbler for a sweet finish!
Print
Tomato and White Bean Soup: 7 Hearty Comfort Delights
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and nutritious soup made with tomatoes and white beans.
Ingredients
- 2 cups diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Add diced tomatoes and cook for 5 minutes.
- Stir in white beans, vegetable broth, basil, and oregano.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For extra flavor, add a splash of lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tomato and white bean soup