Sun-Dried Tomato and Cannellini Bean Soup with Thyme

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, herb-infused soup featuring sun-dried tomatoes, cannellini beans, and fresh thyme, simmered to perfection for a comforting meal. This Italian recipe (mediterranean), ready in about 45 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 tbsp olive oil
• 1, finely diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 cup, chopped sun-dried tomatoes
• 2 (15 oz) cans, drained and rinsed cannellini beans
• 4 cups vegetable broth
• 1/4 cup, leaves fresh thyme
• 1/2 cup heavy cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5-7 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and 1 cup chopped sun-dried tomatoes, stirring for 2 minutes until fragrant.
3. Step 3: Stir in 2 cans drained and rinsed cannellini beans and 4 cups vegetable broth, bringing to a simmer. Cook for 15 minutes to meld flavors.
4. Step 4: Stir in 1/4 cup fresh thyme leaves and 1/2 cup heavy cream, then simmer for 5 minutes. Season with salt and pepper to taste.
5. Step 5: Serve hot, garnished with extra thyme if desired.