Some soups are good, and some soups become a staple. This one? It’s definitely the latter.
If you’re looking for a meal that’s cozy, satisfying, and packed with flavor, this Tomato and White Bean Soup checks all the boxes. It’s simple, one-pot, and easy to make, but still has that depth of flavor that makes it feel like you’ve been cooking all day.
What makes this soup stand out? A mix of everyday ingredients—beans, potatoes, carrots, and leeks—plus a few flavor boosters like sun-dried tomatoes and Parmesan that take it up a notch. It’s thick, hearty, and has that perfect balance of comfort and nourishment.
Why This Soup is a Weeknight Hero
A Balanced, Satisfying Meal in One Bowl
Some soups leave you feeling hungry an hour later. Not this one. The cannellini beans and potatoes make it substantial enough for a full meal, giving you fiber, plant-based protein, and slow-digesting carbs that keep you full and energized.
Creamy Without the Cream
Blending a portion of the beans into the broth gives the soup a naturally creamy texture—without needing any heavy cream. It’s a small trick that makes a big difference.
Layered Flavors That Just Work
The secret ingredient here? Sun-dried tomatoes. They add a deep, slightly sweet umami flavor that pairs beautifully with the acidity of canned tomatoes and the richness of Parmesan.
A Comforting Way to End the Day
With just one pot and simple ingredients, this soup comes together quickly using kitchen staples. It’s the perfect satisfying meal to wind down after a long day—warm, nourishing, and effortless.
Hearty Tomato & White Bean Soup Recipe
Ingredients (Serves 4-6):
1 medium yellow onion, finely chopped
1 tbsp unsalted butter
2 cloves garlic, minced
1 medium leek (white and light green part only)
1 tbsp extra virgin olive oil
2 medium carrots, peeled and sliced
3 medium white potatoes, peeled and diced
4 sun-dried tomatoes, chopped
1 liter (4 cups) vegetable broth
500 ml (2 cups) water
200 ml canned diced tomatoes (or 1 tbsp tomato paste)
2 cans (400g each) cannellini beans, drained and rinsed
½ tsp dried thyme (or 1 tsp fresh)
½ tsp red pepper flakes (adjust to taste)
Salt and black pepper, to taste
50g Parmesan cheese, grated
1 bunch baby spinach (optional)
Instructions:
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened.
Trim off the green leaves from the leek, slice the white part lengthwise, rinse thoroughly, then cut into thin rings. Add to the pot and stir.
Stir in the minced garlic, lightly salt, and sauté for 2 minutes. Add the sliced carrots along with the olive oil and cook for another 1–2 minutes.
Stir in the diced potatoes and chopped sun-dried tomatoes. Let everything cook for another 1–2 minutes before adding the hot broth, water, and canned diced tomatoes. Bring to a boil.
Set aside 1 cup of beans and blend them into a puree. Stir this into the soup for a thicker, creamier texture. Then, add the remaining whole beans.
Add the thyme, red pepper flakes, black pepper, and salt (if needed). Stir in the grated Parmesan. Reduce the heat, cover, and let the soup simmer for about 20 minutes, until the vegetables are tender.
Once everything is cooked through, remove the pot from heat. Stir in the baby spinach and let it wilt for 1–2 minutes. Ladle into bowls and enjoy as is, or serve with crusty bread for extra heartiness.
A Soup That Gets Better with Time
This soup is even better the next day as the flavors meld together. Make a big batch, and you’ll have a go-to meal ready to heat up whenever you need it.
It’s warming, hearty, and easy—basically everything you want in a homemade soup. Try it, and let me know what you think! 😊
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