White Bean & Tomato Soup: 5 Irresistible Flavor Boosts

Name: White Bean & Tomato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 ½ tablespoons extra virgin olive oil; 1 onion, diced; 1 carrot, diced (optional); Salt & pepper, to taste; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1 teaspoon dried mixed herbs (such as oregano, basil, thyme); 2 cans (15 oz each) white beans, rinsed and drained (cannellini recommended); 1 can (15 oz) diced or plum tomatoes; 3 cups (720 ml) low-sodium vegetable broth; 1 teaspoon fine salt; ½ cup grated parmesan cheese; ⅓ cup fresh parsley, chopped; 1 tablespoon lemon juice (or more to taste)

Jump to Recipe

Looking for a feel-good, soul-warming meal that comes together in just over half an hour? This White Bean & Tomato Soup is your ticket to comfort—and it’s anything but boring. With creamy cannellini beans, a tomato-rich herb broth, and a kick of lemon and parmesan at the end, this Italian-inspired soup is as nourishing as it is flavorful. Whether you’re feeding the fam on a busy weeknight or meal-prepping for yourself, this hearty bowl delivers.

Why You’ll Love This White Bean & Tomato Soup

This soup checks all the right boxes: easy, healthy, budget-friendly, and packed with flavor. The best part? It tastes like it simmered all day—but only takes 35 minutes from start to finish. The white beans bring the creamy texture and protein punch, while the tomato broth gets brightened up with lemon and fresh herbs. It’s basically comfort in a bowl with a gourmet twist.

Oh—and that parmesan finish? Chef’s kiss.

Ingredients

1 ½ tbsp extra virgin olive oil
1 onion, diced
1 carrot, diced (optional, but great for a veggie boost!)
Salt & pepper to taste
3 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried mixed herbs (think basil, oregano, thyme)
2 cans (15 oz each) white beans, rinsed and drained (cannellini are perfect!)
1 can (15 oz) diced or plum tomatoes
3 cups low-sodium vegetable broth
1 tsp fine salt
½ cup grated parmesan cheese
⅓ cup fresh parsley, chopped
1 tbsp lemon juice (plus more to taste)

How to Make It

Sauté the Veggies: In a large pot or Dutch oven, heat olive oil over medium. Add onion, carrots, and a pinch of salt. Cook for about 5 minutes until softened.
Add Flavor Bombs: Stir in garlic, tomato paste, and dried herbs. Cook for another minute, stirring constantly, until fragrant. Your kitchen will smell like an Italian bistro!
Build the Base: Add beans, tomatoes, broth, and remaining salt and pepper. Bring to a simmer.
Let it Simmer: Cover and cook for 20-25 minutes. Stir occasionally. You’re looking for the carrots to be tender and the flavors to meld beautifully.
Finishing Touches: Turn off the heat. Stir in lemon juice, parmesan, and parsley. Taste and tweak—add more lemon for brightness, salt for depth.
Serve It Up: Ladle into bowls and serve with crusty bread, black pepper focaccia, or croutons. Optional? Yes. Delicious? Absolutely.

Hearty bowl of White Bean & Tomato Soup with parmesan and parsley — A warm bowl of White Bean & Tomato Soup topped with fresh parsley and parmesan

Chef Omar’s Quick Tips

No cannellini beans? Use great northern or navy beans—just rinse and drain them first.
Want it creamier? Use an immersion blender to partially blend the soup before adding the cheese.
Make it vegan: Skip the parmesan or use a plant-based alternative.
Leftovers love you: This soup tastes even better the next day. Store in the fridge up to 4 days.

A Personal Note From My Kitchen

I first whipped up this White Bean & Tomato Soup on a chilly Sunday when I needed something cozy but didn’t want to spend hours cooking. The aroma alone had everyone poking their heads into the kitchen! It’s now a go-to for nights when I want comfort without the chaos. Trust me—your spoon won’t stop at one bite.

Freshly made White Bean & Tomato Soup with spinach and parmesan — White Bean & Tomato Soup garnished with greens, cheese, and served warm

FAQs

Can I freeze White Bean & Tomato Soup?

Yes! Let it cool completely, then store in airtight containers. Freeze up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

Can I swap the white beans?

Absolutely. Great northern or even chickpeas can work in a pinch, though cannellini have that creamy texture that’s hard to beat.

How can I add protein?

Add diced cooked chicken or stir in some quinoa for an extra boost!

Bring on the Bowls

This White Bean & Tomato Soup is your new winter (or anytime!) hero—fast, flavorful, and endlessly comforting. Whether you’re cooking for one or feeding a crowd, this cozy classic will warm hearts and fill bellies. Don’t forget the crusty bread—you’ll want to soak up every last drop!

More Cozy Bowls to Try Next

Loved this soup? You’re in for a treat—there are plenty more comforting bowls to explore that keep the flavor big and the effort small.

For another hearty classic, our Greek White Bean Soup brings zesty lemon and herbs to the spotlight.
If you’re all about creamy textures, don’t miss the dreamy Marry Me White Beans—it’s rich, cozy, and perfect with a hunk of bread.
Warm up with a bowl of Curry Lentil Soup, packed with spices and plant-based goodness.
Looking for something fresh and vibrant? Burst Tomato Basil Butter Beans bring a bold, summery flavor you’ll love year-round.
And if you’re craving an ultra-silky option, this Creamy Tomato Bean Soup from RecipeTin Eats is a must-try—velvety, comforting, and loaded with flavor.

These are the kind of recipes that make weeknight dinners feel a little more special, one spoonful at a time.