Saffron-Simmered Tomato and White Bean Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A fragrant, creamy soup featuring saffron-infused tomatoes and cannellini beans, perfect for chilly evenings. This mediterranean-inspired soups ready in about 55 minutes pairs can diced tomatoes, can cannellini beans, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 28 oz can diced tomatoes
• 15 oz can cannellini beans
• 1/4 tsp saffron threads
• 1 medium onion
• 1 medium carrot
• 2 stalks celery
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried thyme
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Finely chop 1 medium onion, 1 medium carrot, and 2 celery stalks, then add to the pot. Sauté for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1/4 tsp saffron threads and cook for 30 seconds.
3. Step 3: Add 28 oz diced tomatoes (with juice), 15 oz drained cannellini beans, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 20 minutes.
4. Step 4: Remove from heat and blend half the soup with an immersion blender until smooth. Return to pot, stir in 1/2 cup heavy cream, and heat gently for 5 minutes until warmed through (do not boil).