This one-pot Tomato and White Bean Soup is comforting, flavorful, and hearty! This recipe contains satisfying beans in a seasoned tomato soup base for a chunky vegetarian soup that's perfect for a busy weeknight or protein and vegetable-packed lunch.
This chunky tomato and white bean soup is super easy to make, nourishing, and full of healthy veggies and protein-rich beans!
For this recipe, I used canned butter beans which are a type of white bean, and they get their name from their buttery texture and flavor.
They are large, hearty, and satisfying which makes them great for any soup or stew.
This bean soup is incredibly simple to make and can be ready on the table in just 30 minutes or less.
Saute the garlic and onions, add seasonings and tomatoes and let it simmer. Then, add in the beans and greens and you have a flavorful chunky hearty soup that's perfect for any night of the week!
You'll also love these recipes for Carrot & Parsnip Soup, Vegan Chicken Noodle Soup and Roasted Butternut Squash Soup.
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Why You'll Love This Recipe
The entire soup dish can be made in just one pot making clean up simple and easy.
Even though it's vegetarian, the butterbeans pack lots of satisfying texture and flavor.
You can make it vegan by leaving out the dairy or swapping for vegan versions.
Cook this white bean soup up from start to finish in just 30 minutes or less.
Use whaterver beans you have - cannellini, haricot, lima etc...
Customize the seasonings to your own personal tastes!
Ingredients
- Oil - Used to cook down the onions and garlic to make them fragrant and delicious.
- Onion & Garlic - Gives the stew a bold garlic and onion flavor that compliments the beans and tomatoes.
- Seasonings - A mix of dried oregano, and paprika give this stew a light smoky herb flavor.
- Canned Tomatoes - Diced tomatoes give this soup its flavorful base which mixes in well with the rest of the flavors.
- Butter Beans - Canned butter beans are drained and rinsed for ease of use in this stew. Swap for cannellini.
- Lemon Juice & Zest - Helps brighten up the flavor of the soup by adding a kick of fresh citrus flavor.
- Spinach - Increases the nutrient density in the stew and adds texture, bulk, and flavor.
- Garnish - A dollop of plain yogurt and a sprinkle of freshly chopped parsley makes a colorful presentation and adds a creamy texture to the stew.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this chunky Tomato White Bean Soup recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Saute the garlic and onion: Add the oil to a medium-sized pan over medium heat. Add the chopped onion and saute for about 7 minutes or until soft. Then add the garlic, oregano, and paprika and saute for another minute until fragrant.
Simmer the base: To the garlic and onion mixture, add the canned tomatoes and water and bring the mixture to a boil. Let it simmer for 10 minutes.
Assemble the soup: Once the base has simmered, stir in the drained and rinsed beans along with the lemon juice and zest. Add the spinach and let it wilt with the heat of the stew.
Garnish and serve: Plate the hot soup into bowls and garnish with yogurt and chopped parsley. Enjoy!
Top tips
Do not add the garlic to the mixture with the onion until the onion is cooked. Overcooking garlic will make it bitter which will change the flavor of the bean soup.
Make sure you drain the beans properly as the canning liquid could change the texture of the soup.
Add the spinach last and let the heat of the soup wilt it down instead of adding before. This will ensure the spinach stays a bright green color and the flavor stays intact.
To add even more flavor and nutrients, use vegetable stock or mushroom stock, or Vegan Chicken Broth Powder instead of water.
Perfect with some garlic bread.
Variations
If you want to make this recipe vegan, simply omit the yogurt from the garnish or replace it with a vegan-friendly yogurt alternative.
Spice up this soup by adding a pinch of cayenne pepper or red pepper flakes to the sauteed garlic and onion.
Make it a complete meal by adding some cooked rice, quinoa, or pasta to the soup.
If you're not a fan of butter beans, you can substitute them with any other type of beans such as white kidney beans, black beans, or lentils.
This soup is also delicious with the addition of some chopped-up kale, chard, or collard greens.
Add additional vegetables to the soup including diced carrot, celery, or bell pepper.
Storage
Storage: To store, let the soup cool completely then transfer it to an airtight container. It will keep in the fridge for up to five days.
Freezing: To freeze, let the soup cool completely then transfer it to a freezer-safe container. It will keep in the freezer for up to six months.
Reheating: To reheat, thaw overnight in the fridge if frozen. Otherwise, heat on the stove over medium heat until warmed through. You may need to add a splash of water or broth to thin it out as it reheats.
FAQs
Butter beans are a type of lima bean and they have a buttery, creamy texture with a nutty flavor.
In this recipe, we use canned butter beans that have already been cooked. If you are using dried butter beans, you will need to soak them in water for at least four hours or overnight before cooking.
If you're not a fan of butter beans, you can substitute them with any other type of beans such as lima, white kidney beans, chickpeas, black beans, or lentils.
More Vegetarian Soup Recipes
Roasted Parsnip Soup
Cream of Spinach Soup
Moroccan Chickpea Soup
Creamy Celeriac Soup
25+ Delicious Vegan Soup Recipes
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📖 Recipe
Tomato White Bean Soup
Ingredients
- 1 tablespoon oil
- 1 onion diced
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 30 ounces canned chopped/diced tomatoes 2 x 400g cans
- 1 cup water
- 30 ounces canned white beans 2 x 400g cans, rinsed and drained (butter beans, white kidney beans, cannellini bean)
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 handfuls spinach leaves roughly chopped
To serve
- 4 teaspoons plain yogurt
- Chopped parsley
Instructions
- Heat the oil in a large pan over a medium heat, then add the onion and cook, stirring often, for 7 minutes or until soft but not browned.
- Stir in the garlic, oregano and paprika and cook for a further minute.
- Add the tomatoes and their juices and the water and stir well.
- Bring to the boil then reduce the heat and simmer for 10 minutes.
- Stir in the beans, lemon juice and zest, and spinach and simmer gently for 5 minutes.
- Serve topped with yogurt and parsley.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Justine
This soup could not be any easier to make! Also....total comfort in a bowl, absolutely delicious.
Natalie
That's a great family dinner idea. Looks fantastic. Comforting, healthy and nutritious. I will definitely put your recipe on my to-try list. Thank you.