Slow-Simmered Rustic Tomato and Cannellini Bean Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-cooked tomato soup enriched with tender cannellini beans and fresh herbs, perfect for a cozy evening. This mediterranean-inspired soups (vegetarian) ready in about 75 minutes pairs olive oil, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 60 min Serves 6 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 1 large diced carrot, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables are softened and the onion is translucent.
  2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant but not browned. Add 28 oz crushed tomatoes, 15 oz drained cannellini beans, and 4 cups vegetable broth to the pot.
  3. Step 3: Add 1 tsp dried oregano, 3 sprigs fresh thyme, 1 bay leaf, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using, stirring to combine. Bring the soup to a simmer.
  4. Step 4: Reduce heat to low, cover partially, and let the soup simmer gently for 45 minutes to 1 hour, stirring occasionally until flavors meld and soup thickens slightly.
  5. Step 5: Remove the thyme sprigs and bay leaf. Stir in 1/4 cup chopped fresh basil leaves just before serving for a bright herbal finish.

Frequently asked questions

How long does Slow-Simmered Rustic Tomato and Cannellini Bean Soup take to make?

Total time is about 75 minutes (15 min prep + 60 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-Simmered Rustic 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 Slow-Simmered Rustic 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 Slow-Simmered Rustic Tomato and Cannellini Bean Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Simmered Rustic 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.

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