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Tomato Bean Soup

Tomato Bean Soup

This hearty Tomato Bean Soup is the ultimate comfort food—rich, velvety, and packed with wholesome white beans, tomato goodness, and aromatic herbs. Quick to make with pantry staples, it’s perfect for cozy dinners or nutritious meal prep any time of year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, LUNCH, Soup
Cuisine: American, Italian-Inspired
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Flavor Base
  • 2 tbsp unsalted butter adds richness (substitute olive oil if dairy-free)
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 large carrot peeled and finely chopped
For Seasoning & Depth
  • 1.5 tsp Italian herb blend or dried oregano, thyme, parsley, or basil
  • 170 g tomato paste about ¾ cup
  • 125 ml dry white Grape juice optional; substitute broth and lemon juice if avoiding alcohol
For the Soup Body
  • 1000 ml low-sodium vegetable or chicken broth homemade or store-bought
  • 3 cans (420g each) cannellini beans or other white beans drained and rinsed
  • 50 g parmesan cheese freshly grated
  • 0.5 tsp fine salt
  • 0.5 tsp black pepper freshly ground
To Finish
  • 120 g baby spinach or 5–6 cups leafy greens
  • 185 ml heavy cream or thickened cream optional; can substitute extra butter or olive oil

Method
 

  1. Step 1 – Build the Flavor Base: Melt butter in a large pot over medium-high heat. Add onion, garlic, and carrot. Cook for 5 minutes until softened and fragrant.
  2. Step 2 – Bloom the Herbs: Sprinkle in Italian herb blend and stir for about 30 seconds to release aroma and deepen flavor.
  3. Step 3 – Toast the Tomato Paste: Add tomato paste and cook for 2 minutes, stirring constantly until slightly darkened and caramelized.
  4. Step 4 – Deglaze with Grape juice: Pour in the Grape juice and simmer for 2–3 minutes until reduced and the sharp aroma fades. If avoiding Grape juice, use extra broth and a splash of lemon juice.
  5. Step 5 – Add Broth and Blend: Add ½ cup of beans, broth, parmesan, salt, and pepper. Simmer for 3 minutes, then blend until smooth using an immersion blender or blender.
  6. Step 6 – Add Remaining Beans and Greens: Stir in remaining beans and simmer for another 3 minutes. Add spinach or greens until just wilted. Stir in cream if using.
  7. Step 7 – Taste and Serve: Adjust seasoning as needed. Serve hot with extra parmesan and crusty bread.

Notes

To make it vegan, use olive oil instead of butter and replace parmesan with nutritional yeast. Freeze without cream for up to 2 months. Add fresh greens when reheating for best color and texture. For extra flavor, toast tomato paste well and deglaze the pot thoroughly to build depth.