White Bean & Tomato Soup

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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.

Top view of a white bowl full of white bean tomato soup.

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.

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 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)
  • Broth
  • Parmesan cheese
  • Salt & Pepper
Top view of the ingredients to make white bean tomato soup.

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!
A spoon full of chunky bean tomato soup.

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 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.

Top view of a white bowl full of white bean tomato soup.

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.

Or for more greens, try pairing with a lettuce salad or spinach arugula salad.

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.

Close-up of a white bowl full of white bean tomato soup with bread in background.

Bean soup recipes you’ll love!

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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White Bean Tomato Soup

This hearty white bean tomato soup is packed with tender cannellini beans simmered in a tomato-herb broth. The fresh lemon juice, parsley, and nutty parmesan cheese take it over the top.
Recipe yield 4 servings (about 1 cup each).
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian
Keyword: white bean tomato soup
Servings: 4
Calories: 217kcal
Author: Katia


  • 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.
  • Serve serve with crusty breadblack pepper focaccia, crostini or croutons (all optional, but delicious). Enjoy!


Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 217kcal | Carbohydrates: 33g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 665mg | Potassium: 748mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2679IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 4mg

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