Comforting Tomato and Cannellini Bean Soup in 40 Minutes

Hearty Tomato and Cannellini Bean Soup is a quick, nutritious comfort dish that warms you with simple ingredients.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can be swapped with vegetable oil for a lighter flavor.
1 medium Onion Yellow onions are preferred, but shallots work well.
3 cloves Garlic Fresh minced garlic is ideal.
1 medium Carrot Any sweet root vegetable can be a substitute.
1 stalk Celery Leeks or fennel can substitute if desired.

For the Soup

28 ounces Crushed Tomatoes Diced tomatoes can be used for a chunkier texture.
1 can Cannellini Beans Drained; kidney beans or chickpeas are alternatives.
4 cups Vegetable Broth Chicken broth can be used for non-vegetarian option.
1 teaspoon Dried Basil Fresh herbs can be used for a brighter taste.
1 teaspoon Dried Oregano Double the quantity if using fresh.
to taste Salt
to taste Pepper

For the Finishing Touches

2 cups Fresh Spinach Kale or Swiss chard can be used instead.
0.5 medium Lemon Juice Can be replaced with lime juice.
optional Grated Parmesan Cheese Nutritional yeast works for a dairy-free option.

Equipment

large pot

Method

Step-by-Step Instructions

Heat the Base: Start by heating 2 tablespoons of olive oil in a large pot over medium heat for 2-3 minutes.
Sauté Aromatics: Add 1 diced onion and sauté for approximately 5 minutes. Then add 3 minced garlic cloves, 1 diced carrot, and 1 chopped celery stalk. Cook for another 5 minutes.
Create the Soup Base: Stir in 28 ounces of crushed tomatoes, 1 can of drained cannellini beans, and 4 cups of vegetable broth. Add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and season with salt and pepper. Bring to a gentle boil.
Simmer to Perfection: Reduce heat to low and allow to simmer uncovered for 20 minutes.
Add Greens and Brightness: Stir in 2 cups of fresh spinach and the juice of half a lemon. Cook for an additional 5 minutes.
Final Touches: Taste and adjust seasoning. Serve hot, optionally topped with grated Parmesan cheese.
Serve and Enjoy: Ladle soup into bowls and serve alongside crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 800mgPotassium: 850mgFiber: 10gSugar: 8gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Use fresh ingredients for the best flavor. Adjust consistency and seasoning to taste.

Tried this recipe?

Let us know how it was!