Description
This hearty White Bean and Tomato Soup is packed with flavor and loaded with wholesome vegetables and white beans in a light, savory broth. Fresh herbs, fire-roasted tomatoes, garlic, and a touch of lemon make this easy soup perfect for a cozy meal or weekly meal prep.
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 1 small yellow onion
- 4 cloves garlic
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- Black pepper to taste
- 3 tbsp fresh chopped parsley, or 1 tbsp dried
- 1-2 tsp fresh chopped basil, or 1/2-1 tsp dried
- 1-2 tsp fresh thyme leaves, or 1/2-1 tsp dried
- 2 cans white beans, such as Great Northern, cannellini, or butter beans
- 3 cups vegetable broth, or chicken broth
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 tsp lemon zest
- Chopped spinach or kale, optional
- Extra fresh parsley, optional for topping
- Parmesan or Pecorino Romano cheese, optional; skip for vegan
- Baguette or garlic bread, optional; skip for gluten-free
Instructions
- Drain and rinse the white beans. Dice the onion and mince the garlic.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the olive oil.
- Add the onion and sauté for about 5 minutes, until softened. Add the garlic, crushed red pepper flakes, salt, black pepper, parsley, basil, and thyme. Cook for 1 additional minute, stirring constantly.
- Stir in the white beans, vegetable broth, and fire-roasted diced tomatoes.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes.
- Stir in the lemon zest. Taste and adjust the salt, pepper, herbs, and crushed red pepper flakes to taste.
- Serve hot with an optional drizzle of olive oil and your favorite toppings, such as fresh parsley, Parmesan cheese, or Pecorino Romano.
- For a complete meal, serve with baguette or garlic bread. Add chopped spinach or kale to the soup if desired.
- Store leftovers in the refrigerator and reheat gently the following day. This soup is also excellent for weekly meal prep.
Notes
- Fresh herbs add wonderful flavor to the broth, but dried herbs can be used when needed. Adjust the amount to taste.
- Add extra crushed red pepper flakes if you prefer a little more heat.
- For a vegan version, skip the Parmesan or Pecorino Romano cheese and use vegetable broth.
- For a gluten-free meal, serve without baguette or garlic bread.
- The soup keeps well in the refrigerator and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Vegetarian