Tomato and Bean Soup
Cozy up with a hearty bowl of Tomato and Bean Soup, a nutrient-packed, flavor-filled dish perfect for any season. This wholesome recipe combines the richness of canned crushed tomatoes, the protein power of cannellini and kidney beans, and the earthy goodness of fresh vegetables like carrots, celery, and spinach. Infused with aromatic herbs such as oregano, basil, and paprika, this soup delivers a savory depth of flavor that’s simply irresistible. Ready in just 45 minutes, it’s an ideal quick and easy dinner that serves six and can be garnished with fresh parsley and grated parmesan for an extra touch of indulgence. Pair it with crusty bread for a comforting, warm meal that satisfies both your appetite and your soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 diced celery stalk
- 28 ounces (1 can) crushed tomatoes
- 4 cups vegetable broth
- 15 ounces (1 can, drained and rinsed) cannellini beans
- 15 ounces (1 can, drained and rinsed) kidney beans
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 2 tablespoons (chopped, for garnish) parsley
- 0.25 cup (optional, grated for garnish) parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the crushed tomatoes, vegetable broth, cannellini beans, and kidney beans to the pot. Stir to combine.
Season the soup with dried oregano, dried basil, paprika, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
Use a spoon to taste and adjust the seasoning with more salt and pepper, if needed.
Add the baby spinach to the soup and stir until wilted, about 2 minutes.
Ladle the soup into bowls and garnish with chopped parsley and grated parmesan cheese, if desired.
Serve warm with crusty bread or a side of your choice. Enjoy!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 5669 mg | 246% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 46.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4638 mg | 99% | |
*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.
