Tomato and white bean soup is a delicious low calorie and extremely filling soup. Rich in flavour it's full of essential daily vitamins and minerals.
Folks, you're going to love today’s tomato and white bean soup recipe!
I have to confess, this has been one I’ve been wanting to post for a while it's just so delicious.
I’ve made several versions over the last few weeks to check that the taste and texture were consistent, and to also try different kinds of white beans.
Eventually I settled on white kidney beans which are really just white Italian cannellini beans anyway.
However, use normal kidney beans and feel free to experiment yourself with what you prefer.
This is an excellent, delicious, low-calorie bean soup that's both hearty and satisfying.
A bowl of this vegan tomato and bean soup is packed with plant-based protein, making it a great meat-free meal.
The rich tomato base is seasoned to perfection with garlic, onions and a hint of smoky paprika giving it an extra depth of flavour.
What makes this white bean tomato soup so special is how easily it comes together. It's both ideal for busy weeknights or as a starter.
I like to serve this creamy tomato white bean soup with some crusty bread when serving it as a meal on it's own. Just to make sure I mop up every last bit!
This easy tomato bean soup is also easily frozen so it's great for meal prep.
It also stores well in the fridge for 2-3 days and can taste even better once allowed to marinate.
For This Tomato Bean Soup You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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Equipment
This is the set of pans I recommend for cooking with.
The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.
The pans are suitable for all hobs including induction.
They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.
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Other Popular Bean Soup Recipes You Might Also Like
- Cheesy cauliflower and white bean soup is a delicious way of creating a twist on the classic combination of cauliflower cheese in the form of a healthy versatile bean soup!
- This vibrant red pepper tomato and kidney bean soup is really tasty! A real feel good vegan and gluten free soup. Low in calories and fat. An excellent source of fibre!
- Delicious smooth carrot ginger and mung bean soup is warm and satisfying. The combination of carrot and ginger works so well together and mung beans are so good for you.
- This easy butter bean soup recipe is a delicious tomato based soup packed with vegetables that's both thick and filling!
Tomato and White Bean Soup Recipe
Not only is this soup extremely healthy, easy to make and low calorie but you'll find the smell of it whilst it's cooking intoxicating!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Tomato and White Bean Soup Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- Low calorie oil spray
- 1 large onion , diced
- 3 garlic cloves , chopped
- 400 g ripe tomatoes , chopped
- 250 ml passata
- 6 freshly torn basil leaves
- ½ L vegetable stock
- 1 teaspoon paprika
- 400 g white kidney beans drained and rinsed
- Chopped basil / parsley to garnish
Instructions
- Spray the bottom of a medium size saucepan 5 times with the low calorie oil spray. Turn the heat on high under the saucepan, and then once the oil begins to bubble turn the heat down to medium.
- Add the diced onion and chopped garlic and continually stir both to soften, adding splashes of hot water if either begin to stick or burn. About 5 minutes.
- Once the onion and garlic are softened add the chopped tomatoes and cook, stirring regularly for 5 minutes.
- Add the passata, and torn basil leaves then the vegetable stock. Stir the mixture thoroughly together.
- Allow to simmer for 20 minutes.
- Remove from the heat, allow to cool a little, and then blitz the soup base mixture thoroughly in a blender / food processor.
- Add the blended soup base mixture back to the saucepan, add the paprika and the white kidney beans and simmer for approximately 15 minutes.
- Garnish with chopped basil / parsley to serve.
Libby
Hi Neil! Do you think this would work with canned kidney beans? I can't get cannellini beans in my grocery store. TIA!
Neil
Yes Libby, thanks for your comment. Yes - it definitely works with canned kidney beans. I do mention that in my write up. Let me know what you think after you've made the soup. Thank you!