Italian Herb-Infused Tomato and White Bean Soup
A comforting Italian-style soup combining white beans and crushed tomatoes simmered with fresh herbs and garlic for a hearty, warming bowl. This italian-inspired soups (vegetarian, gluten free) ready in about 50 minutes pairs cannellini beans, drained and rinsed, (28 oz) canned crushed tomatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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 cups cannellini beans, drained and rinsed
- 1 can (28 oz) canned crushed tomatoes
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 2 celery stalks, diced
- 4 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley, chopped
- optional, for serving grated Parmesan cheese
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion, 1 diced carrot, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onion turns translucent.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tbsp fresh thyme leaves, 1/4 tsp red pepper flakes, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
- Step 3: Add 2 cups drained cannellini beans, 1 can (28 oz) crushed tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes to develop flavors.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley. Ladle into bowls and optionally sprinkle with grated Parmesan cheese before serving.
Frequently asked questions
How long does Italian Herb-Infused Tomato and White Bean Soup take to make?
Total time is about 50 minutes (15 min prep + 35 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 Italian Herb-Infused 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 vegetable broth from drying out.
Can I substitute ingredients in Italian Herb-Infused 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 Italian Herb-Infused Tomato and White Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Italian Herb-Infused Tomato and White Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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