Slow-Cooked Tomato and White Bean Soup
A comforting, savory soup made with tomatoes, white beans, and aromatics, simmered to perfection for a hearty meal. This american-inspired soups (vegetarian) ready in about 40 minutes pairs (14 oz) diced tomatoes, (15 oz), drained and rinsed white beans, medium, finely diced onion 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
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed white beans
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 4 cups, low-sodium vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely diced, and cook for 5 minutes until translucent, stirring occasionally. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Pour in 1 can (14 oz) diced tomatoes and 4 cups low-sodium vegetable broth, stirring to combine. Add 1 can (15 oz) drained white beans and 1 tsp dried thyme. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
- Step 3: Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/4 cup chopped fresh parsley and cook for 2 more minutes. Remove from heat and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Tomato and White Bean Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 Slow-Cooked Tomato and White 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 (14 oz) diced tomatoes from drying out.
Can I substitute ingredients in Slow-Cooked Tomato and White 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 Slow-Cooked Tomato and White 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 Slow-Cooked Tomato and White 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
