Tomato white bean soup is the tomatoey cousin of the Tuscan soup and is balanced with the sweetness of sun-dried tomatoes, nutritious spinach, onion and garlic – the flavor bombs, salty parmesan and filling white beans.
It’s super easy, quick and even low calorie. It works as both an appetizer or as a main course with some delicious crusty bread.
You don’t know what to have for dinner, you are hungry and want food now! Does this sound familiar? Yeah, me too. This tomato white bean soup is what you need, it is done in about 20-25 minutes and it is flavor packed and healthy too.
The thing about easy dinners, is that they are often quite boring with very few ingredients. Nothing wrong with that, but I love me some extra flavor! One secret ingredient transforms this white bean soup into a magically delicious wonder (am I overselling it yet?) Trust me, easy AND delicious.
The secret ingredient to this white bean soup
So maybe the ingredient is not so secret, I have used it in my extra veggie bolognese sauce and this pizza sauce and roasted tomato soup. I even have a separate recipe just for this lovely little thing.
Yes, it is sun-dried tomato pesto. Sure, if you make it now you may have to add an extra ten minutes to the cook time, but hellooo how worth it is it! You can use it for so many things (as mentioned above), and makes any tomato based dish amazing.
The cousin of zuppa toscana
This white bean soup is like the cousin of a Tuscan soup – the zuppa toscana. Zuppa toscana is generally a white cannellini bean soup with kale (I’m using spinach here), zucchini, celery, onion and tomato pulp. So this is just the extra tomatoey cousin.
I currently don’t have a recipe for it on my blog, but if this sounds interesting to you This Healthy Table has a Tuscan soup recipe I can recommend!
Why this soup is not vegetarian or vegan
One thing: parmesan cheese. Parmesan cheese is actually not even vegetarian. Unfortunately, I know, but maybe that is what makes the cheese so good too. The parmesan cheese has animal rennet in it.
And before you ask, there is no such thing as vegetarian parmesan cheese because for it to be parmesan it has to follow certain steps and ingredients. That does not mean, however, that there aren’t any good substitutes.
You can use any Italian-style hard cheese that is vegetarian. You have to read the label to make sure it is vegetarian though.
If you want to make this soup completely vegan, you can simply omit the cheese. You obviously need to omit the parmesan cheese in the sun-dried tomato pesto as well. You may want to add a little extra salt to the soup, but it will still be yummy.
How to make this tomato white bean soup
In a large saucepan, add oil of choice and heat to medium heat. Add the onion and garlic, and cook until onion is translucent, about 7 minutes. Stir occasionally. Add a tbsp of sun-dried tomato pesto or regular tomato puree and sautée another minute.
Now add in the vegetable stock, canned tomatoes, sugar, Italian seasoning and pepper. Bring to a boil and reduce to a simmer for at least 10 minutes to blend the flavors together.
Stir in white beans (I’m using cannellini) and spinach. Lastly, stir in the parmesan cheese and taste and adjust seasoning as needed. Serve with good bread like these bacon and cheese filled dinner rolls!
This soup will be even better the next day, as the flavors develop beautifully. The leftovers can be stored covered in the refrigerator for 4 days, or frozen for several months.
Did you like this recipe? Here’s more delicious soups I think you will like:
- Roasted Tomato Soup with Herbs
- Skinny Thai Chicken Noodle Soup
- Butternut Squash and Chevre Soup
- Creamy Chicken and Vegetable Soup
- Vegan Thai Lemongrass Noodle Soup
- Curry Coconut Carrot Soup
- Pumpkin Sage Brown Butter Soup
- Ukrainian Borscht (Beet Soup)
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