30 Minute White Bean and Tomato Soup
Warm, comforting, and full of bold Mediterranean flavors, this 30-Minute White Bean and Tomato Soup is the perfect weeknight dinner solution that’s both quick and delicious. Packed with protein-rich white beans, tender leafy greens like spinach or kale, and simmered in a rich tomato base infused with aromatic garlic, herbs, and a hint of red pepper flakes, this soup delivers a hearty yet light meal that’s ready in just half an hour. A touch of lemon juice at the end adds a bright burst of freshness, while optional grated Parmesan cheese and crusty bread transform it into a satisfying, restaurant-quality dish at home. Perfect for vegetarians and loaded with wholesome, pantry-friendly ingredients, this simple recipe is a go-to for chilly evenings or when you need a nourishing, flavorful meal in a pinch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 0.5 teaspoons red pepper flakes
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 15 ounces canned white beans (such as cannellini or Great Northern), drained and rinsed
- 1 teaspoon dried oregano
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach or kale
- 1 tablespoon lemon juice
- grated Parmesan cheese (optional, for serving)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Stir in the white beans, oregano, thyme, salt, and black pepper.
Bring the soup to a simmer over medium-high heat, then reduce to medium-low and cook for 15 minutes, allowing the flavors to meld.
Add the baby spinach or kale to the pot and stir until wilted, about 2-3 minutes.
Stir in the lemon juice and adjust seasoning to taste if needed.
Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Serve hot with crusty bread for dipping, if using.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 7002 mg | 304% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 55.1 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6294 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
