Slow-Simmered Rustic Tomato and Cannellini Bean Soup

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty, slow-cooked tomato soup enriched with tender cannellini beans and fresh herbs, perfect for a cozy evening. This Mediterranean-inspired soup recipe (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.

Ingredients

• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 1 large, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 28 oz can crushed tomatoes
• 15 oz can, drained and rinsed cannellini beans
• 4 cups vegetable broth
• 1 tsp dried oregano
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh basil leaves
• 1/4 tsp (optional) red pepper flakes

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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.