One-Pot Tomato and Cannellini Bean Soup
A comforting, pantry-friendly soup simmered to perfection with garden-fresh tomatoes and creamy beans. This italian-inspired soups (vegetarian) ready in about 30 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 can (14 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed cannellini beans
- 4 cups, low-sodium chicken broth
- 1 tsp dried oregano
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 1 can (14 oz) diced tomatoes (with juice), 1 can (15 oz) cannellini beans, 4 cups low-sodium chicken broth, and 1 tsp dried oregano. Bring to a gentle simmer and cook for 15 minutes.
- Step 3: Season with salt and pepper to taste, then stir in 1/4 cup chopped fresh parsley. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tomato and Cannellini Bean Soup take to make?
Total time is about 30 minutes (10 min prep + 20 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 One-Pot Tomato and Cannellini 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Tomato and Cannellini 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 One-Pot Tomato and Cannellini Bean Soup 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.
Is One-Pot Tomato and Cannellini Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
