Stovetop Tomato and White Bean Soup
A comforting, simmered soup with garden-fresh tomatoes, creamy white beans, and a hint of thyme, ideal for chilly evenings. This italian-inspired soups (vegetarian) ready in about 35 minutes pairs tablespoons olive oil, medium, finely diced yellow onion, medium, diced carrot 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 tablespoons olive oil
- 1 medium, finely diced yellow onion
- 1 medium, diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can, drained and rinsed white beans
- 3 cups vegetable broth
- 2 teaspoons, chopped fresh thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion, 1 diced medium carrot, and 2 diced celery stalks. Cook for 8-10 minutes until vegetables are softened and translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can white beans (drained and rinsed), 3 cups vegetable broth, 2 teaspoons chopped fresh thyme, 1/2 teaspoon dried oregano, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer.
- Step 4: Reduce heat to low, cover partially, and simmer for 15 minutes to allow flavors to meld. Stir in additional salt and pepper to taste if needed.
- Step 5: Remove from heat and let sit for 5 minutes before serving to allow flavors to deepen.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Tomato and White Bean Soup take to make?
Total time is about 35 minutes (10 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 Stovetop 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 tablespoons olive oil from drying out.
Can I substitute ingredients in Stovetop 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 Stovetop 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 Stovetop 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
