Canned Tomato and White Bean Soup
A nourishing, pantry-friendly soup simmered with tomatoes, white beans, and herbs for a satisfying meal in under 30 minutes. This italian-inspired soups ready in about 40 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium onion
- 2 carrots
- 2 stalks celery
- 3 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans
- 4 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- to taste salt
- to taste black pepper
- for garnish fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion (diced), 2 carrots (diced), and 2 celery stalks (diced), and cook for 8 minutes until softened.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 can (14.5 oz) diced tomatoes (with juice), 1 can (15 oz) white beans (drained and rinsed), 4 cups broth, 1 tsp dried oregano, and 1/2 tsp dried basil. Bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes.
- Step 5: Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Canned Tomato and White Bean Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Canned Tomato and White Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Canned Tomato and White Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Canned Tomato and White Bean Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Canned Tomato and White Bean Soup?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This soup is a lifesaver on busy weeknights. The flavors are perfectly balanced and the canned tomatoes really shine.
- ★★★★★
Loved it! Simple, healthy, and delicious.
- ★★★★★
My whole family devoured this soup! It's so easy to make and tastes like it came from a restaurant.
