White Bean & Tomato Soup

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 hitting the spot at the moment.

It’s warming, cozy, 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 hands-off.

For richness, the recipe starts with a savory base of sautéed onion, carrot, garlic, herbs, and tomato paste. 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 savory parmesan cheese, which makes this soup wonderfully rich and flavorsome.

We love this tomato white bean soup with golden croutons, crispy panini rolls or warm focaccia on the side, this is truly soup heaven!

Make a big batch because soup leftovers get better as the flavors mingle in the fridge and 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)
• Broth
• 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, and 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!

Recipe Notes

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 beans you love best. I love cannellini beans, and I’ve used two cans for convenience, but dry home-cooked white beans are also an 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 have fresh basil on hand, feel free to use it instead of the parsley.

Broth: I use low-sodium vegetable broth, but you’re welcome to use your favorite broth; make sure to adjust the seasoning at the end of cooking, as a different broth can taste quite salty.

Lemon: I finish the soup with one 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, ensure 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 served with your choice of cooked brown rice or traditional Italian pasta like ditali or orzo. The richness of the broth, combined with the fluffy beans and grains, makes for a satisfying and comforting meal.

Or, for more greens, pair it with a lettuce salad or spinach arugula salad.

Storage Tips & Leftovers

This tomato and white bean soup makes wonderful leftovers that keep well in the fridge for about 3-4 days. You can also freeze it, making it perfect for making ahead meals throughout the week. I suggest dividing the soup into small portions, cooling it completely, and transferring it 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
• White bean stew
• Creamy bean soup

And for all the soup and bean lovers out there, don’t forget to check out my vegan soup recipes here and my best bean recipes here. : )

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!

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