White Bean Tomato Soup

4.93 from 14 votes

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

Cook Time30

Total Time35

Course: Soup

Cuisine: Italian

Keyword: white bean tomato soup

Servings:

Calories: 217kcal

Author: Katia

Ingredients

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
1 tablespoon lemon juice, or more to taste

Instructions

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, tomatoes, broth, salt, and pepper. Bring to a simmer, cover with a lid, and cook for about 20-25 minutes, stirring 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 with crusty bread, black pepper focaccia, crostini, or croutons (all optional but delicious). Enjoy!

Notes

Nutrition facts: the nutrition values are for one serving and 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.

Nutrition