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–+ servings
Tomato and Cannellini Bean Soup

Savory Tomato and Cannellini Bean Soup for Ultimate Comfort

This Tomato and Cannellini Bean Soup is a hearty vegetarian dish that provides warmth and satisfaction, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil Can substitute with vegetable oil if needed.
  • 1 medium Onion Yellow or white onions work best.
  • 2 cloves Garlic Fresh garlic recommended.
  • 1 medium Carrot Can be replaced with parsnip.
  • 1 stalk Celery Can be omitted if not available.
  • 28 oz Crushed Tomatoes Canned whole tomatoes can be crushed at home.
  • 15 oz Cannellini Beans Kidney beans or chickpeas can be used as alternatives.
  • 4 cups Vegetable Broth Chicken broth is an option for non-vegetarians.
For the Herbs and Seasoning
  • 1 tsp Dried Basil Fresh basil can be used by adjusting the quantity.
  • 1 tsp Dried Oregano Italian seasoning can substitute if preferred.
  • Salt and Pepper Adjust to taste.
For the Finishing Touches
  • 2 cups Fresh Spinach Kale can be used as an alternative.
  • 1 tbsp Lemon Juice Lime juice can also work.
  • Grated Parmesan Cheese Optional; omit for a vegan version.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, pour in 2 tablespoons of olive oil and heat it over medium heat until it shimmers, about 2 minutes.
  2. Add 1 diced onion to the pot and sauté for about 5 minutes, until it becomes translucent and fragrant.
  3. Mix in 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Cook for an additional 5 minutes.
  4. Stir in a 28 oz. can of crushed tomatoes, 15 oz. of drained cannellini beans, and 4 cups of vegetable broth into the pot.
  5. Sprinkle in 1 teaspoon each of dried basil and oregano, along with salt and pepper to taste. Combine everything well and bring it to a gentle boil.
  6. Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes.
  7. After 20 minutes, toss in 2 cups of fresh spinach and stir in 1 tablespoon of lemon juice. Cook for another 5 minutes.
  8. Taste and adjust any seasoning with extra salt or pepper as needed. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

For creaminess, blend a portion of the soup before adding spinach.

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