One-Pot Creamy Tomato & White Bean Soup
A rich, comforting soup simmered with cannellini beans, sun-dried tomatoes, and fresh herbs—ready in 35 minutes with minimal cleanup. This Mediterranean-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs olive oil, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 tbsp olive oil
- 2 medium carrots
- 2 stalks celery
- 3 cloves garlic
- 2 cans (15 oz each) cannellini beans
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 1/4 cup sun-dried tomatoes
- 1 tsp dried oregano
- 2 tbsp fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in 2 cans (15 oz each) rinsed cannellini beans, 1 can (14 oz) diced tomatoes, 3 cups vegetable broth, and 1/4 cup sun-dried tomatoes. Bring to a gentle simmer.
- Step 4: Add 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 15 minutes to meld flavors, stirring occasionally.
- Step 5: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Stir in 2 tbsp fresh parsley and adjust seasoning before serving.









