Description
A cozy, flavor-packed White Bean & Tomato Soup made in just 35 minutes! Featuring cannellini beans, a herby tomato broth, lemon juice, parmesan, and parsley.
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)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until softened.
Stir in garlic, tomato paste, and dried herbs. Cook for 1 minute until fragrant.
Add beans, tomatoes, broth, and remaining salt and pepper. Bring to a simmer.
Cover and cook for 20–25 minutes, stirring occasionally, until carrots are tender and flavors meld.
Turn off heat. Stir in lemon juice, parmesan cheese, and fresh parsley.
Taste and adjust seasoning—add more lemon for brightness, or salt and pepper as needed.
Serve warm with crusty bread, crostini, or black pepper focaccia (optional but delicious!).
Notes
For a creamier texture, blend half the soup with an immersion blender before adding cheese and herbs.
To make it vegan, skip the parmesan or use a dairy-free alternative.
Leftovers keep well refrigerated for up to 4 days and taste even better the next day!
Freeze for up to 2 months in airtight containers.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 217 kcal
- Sugar: 3 g
- Sodium: 665 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g (approximate total of poly + mono)
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0.1 mg