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This hearty white bean tomato soup is packed with tender beans simmered in a tomato-herb broth. The fresh lemon juice, parsley, and nutty parmesan cheese take it over the top.
It’s a hug in a bowl, SO flavorful and nourishing.
It’s no secret that white beans are staples in my household. And this wonderful soup with cannellini beans and tomatoes has been totally hitting the spot at the moment.
It’s warming, cosy, full of plant-based protein. It’s the type of comforting meal that I find myself craving this time of year. It’s also a breeze to make, and most of the cooking time is entirely hands-off.
The recipe starts with a savory base of sautéed onion, carrot, garlic, herbs, and tomato paste for richness. Next comes the white beans, canned tomatoes, broth, and seasoning.
Finally, at the end of the cooking time, we finish the soup with fresh lemon juice, chopped parsley and savoury parmesan cheese, a combination that makes this soup wonderfully rich and flavoursome.
Make a big batch because soup leftovers get better as the flavors mingle in the fridge, and they also freeze beautifully.
So grab some canned beans and tomatoes and let’s make this dreamy white bean tomato soup for dinner!
List of the ingredients
- White beans
- Canned tomatoes
- Carrot (optional)
- Extra virgin olive oil
- Onion & Garlic
- Tomato paste
- Herbs (Italian seasoning, fresh parsley)
- Parmesan cheese
- Salt & Pepper
How to make white bean tomato soup
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Heat the olive oil in a large pot or Dutch oven.
- Add the diced onion and cook for about 5 minutes.
- Stir in the garlic, Italian herbs, tomato paste.
- Add the white beans, tomatoes, broth, seasoning, and cook for 25-30 minutes.
- Remove from the heat and stir in the parmesan cheese, parsley and lemon juice.
- Taste, adjust the seasoning if desired, and serve with easy golden croutons, crusty bread or warm focaccia. Look at the photo below, a bowl full of deliciousness!
Bean Tomato soup Ingredients & Substitutions
Flavor base: It’s made with onion and garlic sautéed with extra virgin olive oil. This is an important step to build the flavor. I’ve also used a chopped carrot for its texture and sweet flavor, but it’s optional and you’re welcome to skip the extra chopping!
White beans: You can use cannellini beans, Great Northern beans, navy beans or any type of beans you love best. I love cannellini beans and I’ve used two cans for convenience, but also dry home-cooked white beans are excellent choice.
Tomatoes: Plum, diced or fire-roasted diced tomatoes work fine in this recipe. I also add some tomato paste for richness.
Herbs: Italian herb seasoning adds delicious aromatic notes, but you can whip up a teaspoon of herb blend by mixing dried basil, thyme and oregano or you can use fresh Italian herbs (basil, parsley, oregano…) to taste instead. At the end of the cooking time, I stir in plenty of fresh parsley, but if you happen to have fresh basil on hand, feel free to use it in place of the parsley.
Broth: I use low-sodium vegetable broth, but you’re welcome to use your favorite broth, just make sure to adjust the seasoning at the end of cooking as a different broth can taste quite salty on its own.
Lemon: I finish off the soup with 1 tablespoon of fresh lemon juice to brighten the final flavor with a touch of acid, use more lemon juice to taste if desired.
Parmesan cheese: It adds so much flavor and texture, but you can skip the cheese to keep the soup vegan.
Salt & pepper: Before serving make sure you taste and adjust the seasoning to your taste.
What to serve with white bean tomato soup
This white bean soup with tomatoes is comfort perfection with some crusty baguette, panini rolls or warm focaccia on the side. It would also be great mixed with some cooked brown rice or Italian pasta like ditali or orzo pasta.
Storage tips & Leftovers
Tomato and white bean soup makes wonderful leftovers that keep well in the fridge for about 3-4 day. You can also freeze it which makes it perfect for making ahead meals throughout the week. I suggest dividing the soup into small portions, cooling completely, then transferring to the freezer. I use glass containers, perfect for freezing soups and leftovers as they don’t absorb smells or stains.
Bean soup recipes you’ll love!
- The best white bean soup
- Italian white bean soup
- Butter bean soup
- White bean and kale soup
- Lima bean soup
- Pinto bean soup
If you make this white bean and tomato soup, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
White Bean Tomato Soup
- 1 ½ tablespoon extra virgin olive oil or olive oil
- 1 onion, diced
- 1 carrot, diced (optional)
- salt & pepper, to sprinkle
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried mixed herbs
- 2 cans (15oz each) white beans, rinsed and drained (I love cannellini)
- 1 can (15oz/400 gr) plum or diced tomatoes
- 3 cups (720 ml) low-sodium vegetable broth
- 1 tsp fine salt
- ½ cup parmesan cheese, grated
- ⅓ cup fresh parsley, chopped
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, a pinch of salt and cook (stirring occasionally) until softened, about 5 minutes.
- Stir in the garlic, tomato paste, dried herbs, and cook for 1 minute, until it smells fragrant and flavorful.
- Add the beans, the tomatoes, broth, salt and pepper. Bring to a simmer, cover with a lid, and cook for about 20-25 minutes, stirring every now and then, until the flavors are well developed and the carrot fork tender. Turn the heat off.
- Finish the soup with the lemon juice, parmesan cheese and fresh parsley. Stir until well combined, taste and adjust as needed adding more salt and pepper for overall flavor, and lemon juice for acidity.