White Bean and Tomato Soup
Hearty white bean and tomato soup made with garlic, herbs, and creamy cannellini beans. Easy, healthy one-pot meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- 1 28-ounce can diced tomatoes
- 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach or kale optional
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in minced garlic, oregano, basil, and red pepper flakes and cook for 30 seconds until fragrant. Add diced tomatoes and white beans and stir well. Pour in broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes. Season with salt and black pepper. For a creamier texture, use an immersion blender to partially blend the soup while leaving some beans whole. Stir in spinach or kale and cook until wilted. Serve warm, garnished with fresh parsley.
Notes
Sauté aromatics before adding liquids to build flavor. Blend only part of the soup to maintain texture. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently and add extra broth if needed.