One-Pot Creamy Tomato & White Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A rich, comforting soup simmered with cannellini beans, sun-dried tomatoes, and fresh herbs—ready in 30 minutes with minimal cleanup. This mediterranean-inspired soups (vegetarian) ready in about 35 minutes pairs olive oil, medium carrots, stalks 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

Instructions

1. 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.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. 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.
4. 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.
5. 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.