Tomato White Bean Soup is a comforting, hearty dish that blends the rich tang of tomatoes with the creamy texture of white beans. Packed with vegetables and herbs, this nourishing soup is both satisfying and nutritious. It’s perfect for chilly days or light dinners, offering a cozy flavor that’s simple yet deeply flavorful. Whether enjoyed on its own or paired with crusty bread, this soup is a wholesome choice for any mealtime.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 (15.5 ounce) cans cannellini beans, rinsed and drained
- 2 ½ cups low-sodium vegetable stock
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
- 1 cup roughly chopped baby spinach, or more to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and carrot and cook, stirring often, until soft, 6 to 8 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Stir in tomatoes, tomato paste, Italian seasoning, and red pepper flakes until well combined. Add beans, vegetable stock, lemon juice, salt, and pepper, and simmer covered for 15 to 20 minutes, stirring occasionally.
- Finish the soup by stirring in spinach, cooking until just wilted, and serve hot.
