Herb-Infused Tomato-Bean Soup with Crusty Bread
A hearty soup where tomatoes and beans meld with fresh herbs, creating a deeply flavorful base that's perfect for cool days. This italian-inspired soups ready in about 45 minutes pairs canned diced tomatoes, (15 oz), drained cannellini beans, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 28 oz, canned diced tomatoes
- 1 can (15 oz), drained cannellini beans
- 1 medium, diced carrots
- 2, diced celery stalks
- 1 small, finely chopped onion
- 2 tsp, chopped fresh thyme
- 2, minced garlic cloves
- 2 cups vegetable broth
- 1/2 tsp sea salt
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat a large pot over medium heat. Add 2 tbsp vegetable broth and sauté 2 diced carrots, 2 diced celery stalks, and 1 small chopped onion for 5 minutes until softened.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 28 oz diced tomatoes, 1 can drained cannellini beans, 2 tsp chopped fresh thyme, and 2 cups vegetable broth. Bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 25 minutes to meld flavors.
- Step 5: Season with 1/2 tsp sea salt, then stir in 2 tbsp chopped fresh parsley just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Tomato-Bean Soup with Crusty Bread take to make?
Total time is about 45 minutes (15 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 Herb-Infused Tomato-Bean Soup with Crusty Bread?
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 canned diced tomatoes from drying out.
Can I substitute ingredients in Herb-Infused Tomato-Bean Soup with Crusty Bread?
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 Herb-Infused Tomato-Bean Soup with Crusty Bread 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 Herb-Infused Tomato-Bean Soup with Crusty Bread?
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 was a revelation! The herbs really elevated the tomatoes and beans, and my kids devoured it with the crusty bread.
- ★★★★★
Made this for dinner guests and it was a hit. The herb infusion made it feel special without being complicated.
- ★★★★☆
Loved the flavors, but the beans needed a bit more simmering to get tender. Next time I'll add a pinch of red pepper flakes.
