Fresh Tomato and Bean Soup
Warm up your soul with this hearty and flavorful Fresh Tomato and Bean Soup, a comforting bowl of goodness packed with wholesome, vibrant ingredients. Made with ripe, juicy fresh tomatoes, hearty cannellini beans, and a medley of sautéed vegetables including carrots, celery, and onions, this soup is a celebration of simple, nourishing flavors. Infused with fragrant oregano, a hint of red pepper flakes for optional spice, and a burst of fresh basil at the end, each spoonful exudes freshness and richness. Perfect for busy weeknights, this one-pot recipe comes together in just 45 minutes and pairs beautifully with crusty bread for a satisfying meal. Whether you’re looking for a vegetarian-friendly option or simply craving a rustic, homemade soup, this dish will quickly become a family favorite. Don’t forget to top it with a sprinkle of Parmesan cheese for extra indulgence!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 4 large fresh tomatoes, diced
- 4 cups vegetable or chicken stock
- 1.5 cups cooked cannellini beans (or 1 can, drained and rinsed)
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper, freshly ground
- 0.25 teaspoons optional red pepper flakes
- 0.25 cup grated Parmesan cheese (optional, for serving)
- 4 slices crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened and slightly golden.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the diced fresh tomatoes to the pot. Cook for 5 minutes, stirring occasionally, to allow the tomatoes to soften and release their juices.
Pour in the vegetable or chicken stock and bring the mixture to a gentle boil.
Reduce the heat to low and add the cooked cannellini beans, dried oregano, kosher salt, freshly ground black pepper, and optional red pepper flakes. Simmer uncovered for 15 minutes, stirring occasionally.
Taste the soup and adjust seasoning as needed.
Stir in the chopped fresh basil just before serving for a burst of fresh flavor.
Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve with slices of crusty bread on the side.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 6739 mg | 293% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 36.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1139 mg | 88% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3981 mg | 85% | |
*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.
