Brown's Smoky Tomato & White Bean Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, smoky soup with tomatoes, white beans, and herbs, reflecting the rich diversity of American home cooking. This american-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, large onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 301 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 4 cloves garlic
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can white beans
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks; cook for 8-10 minutes until softened and onions are translucent.
2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 1 (28 oz) can crushed tomatoes, 1 (15 oz) drained white beans, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a simmer and cook for 15 minutes.
3. Step 3: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches), then return to the pot. Stir in 1/4 cup chopped fresh parsley and simmer for 5 minutes until heated through and flavors meld.