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–+ servings
Tomato & Cannellini Bean Soup

Cozy Tomato & Cannellini Bean Soup for Quick Comfort Meals

Enjoy this nourishing Tomato & Cannellini Bean Soup that's vegetarian, customizable, and perfect for quick comfort meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides a rich base flavor; can be swapped with vegetable oil for a lighter taste.
  • 1 medium Onion Adds depth and sweetness; yellow onions are preferred, but shallots can work well too.
  • 3 cloves Garlic Introduces essential aromatic elements for flavor; fresh minced garlic is ideal.
For the Vegetables
  • 1 medium Carrot Adds sweetness and texture; any sweet root vegetable can substitute if desired.
  • 1 stalk Celery Contributes a mild, fresh flavor; leeks or fennel can be used as alternatives.
For the Soup Base
  • 28 oz Crushed Tomatoes Forms the soup's tangy foundation; diced tomatoes are great for a chunkier texture.
  • 1 can Cannellini Beans Provides creaminess and protein; kidney beans or chickpeas are excellent alternatives.
  • 4 cups Vegetable Broth Enhances depth of flavor; feel free to use chicken broth for a non-vegetarian option.
  • 1 teaspoon Dried Basil Enhances flavor with earthy notes; fresh herbs can add a brighter taste.
  • 1 teaspoon Dried Oregano Complements the tomato base nicely; double the quantity if using fresh.
  • Salt & Pepper Provides essential seasoning to elevate the dish.
For Final Touches
  • 2 cups Fresh Spinach Boosts nutrition and adds vibrant color; kale or Swiss chard can be great substitutes.
  • 0.5 medium Lemon Juice Adds brightness and acidity; lime juice is an acceptable alternative.
  • Grated Parmesan Cheese Adds umami richness; nutritional yeast works for a dairy-free option.

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat for 2-3 minutes until it shimmers gently.
  2. Add one diced onion to the pot, sautéing for about 5 minutes until it becomes translucent and fragrant.
  3. Stir in 3 cloves of minced garlic, one diced carrot, and one chopped celery stalk. Continue cooking for an additional 5 minutes until the vegetables are tender.
  4. Stir in one 28-ounce can of crushed tomatoes, one drained can of cannellini beans, and 4 cups of vegetable broth.
  5. Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, along with salt and pepper to taste. Bring the mixture to a gentle boil.
  6. Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes.
  7. After simmering, stir in 2 cups of fresh spinach and the juice of half a lemon. Cook for another 5 minutes until the spinach wilts down.
  8. Taste your soup, adjusting seasoning as needed. If desired, sprinkle in freshly grated Parmesan cheese.
  9. Ladle the warm soup into bowls and serve it hot, optionally with a side of crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 36gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Using fresh vegetables enhances the flavor, and adjusting thickness with broth can help achieve the perfect consistency.

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