One-Pot Hearty Tomato and White Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A simple, comforting soup simmered with tomatoes, beans, and herbs for a weeknight staple. This italian-inspired one pot (vegetarian) ready in about 45 minutes pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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, diced onion
• 2 cloves, minced garlic
• 1, diced carrot
• 1 stalk, diced celery
• 28 oz canned crushed tomatoes
• 16 oz vegetable broth
• 15 oz, rinsed canned white beans
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 minced garlic cloves, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-7 minutes until softened and onions are translucent.
2. Step 2: Stir in 28 oz canned crushed tomatoes, 16 oz vegetable broth, 15 oz rinsed white beans, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer.
3. Step 3: Reduce heat to low, cover, and simmer for 25 minutes. Stir in 2 tbsp chopped fresh parsley before serving.