Easy Tomato Bean Soup
Warm up your weeknight dinner routine with this hearty and flavorful Easy Tomato Bean Soup, a comforting recipe packed with wholesome, pantry-friendly ingredients. This quick-to-make soup combines tender cannellini and kidney beans with vibrant tomatoes, aromatic garlic, and a medley of sautéed vegetables, all simmered in a savory herb-infused broth. Ready in just 40 minutes from start to finish, it's the perfect go-to meal for busy evenings or cozy meal preps. Garnish with fresh parsley and a sprinkle of parmesan for an optional touch of decadence, and serve with crusty bread for an irresistible bowl of plant-based goodness. Whether you're looking for a healthy comfort food option or a simple one-pot soup recipe, this dish hits all the right notes while being vegetarian, customizable, and family-friendly.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- parmesan cheese, grated (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Add the cannellini beans and kidney beans to the pot, along with the dried oregano, dried basil, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
Taste the soup and adjust seasoning if needed. Add more salt or pepper to taste.
If desired, garnish with freshly chopped parsley and serve with grated parmesan cheese on top.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 5983 mg | 260% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 56.2 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 7112 mg | 151% | |
*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.
