Sun-Dried Tomato and Cannellini Bean Soup with Thyme

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

A hearty, herb-infused soup featuring sun-dried tomatoes, cannellini beans, and fresh thyme, simmered to perfection for a comforting meal. This mediterranean-inspired italian (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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 300 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sun-Dried Tomato and Cannellini Bean Soup with Thyme take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sun-Dried Tomato and Cannellini Bean Soup with Thyme?

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 Sun-Dried Tomato and Cannellini Bean Soup with Thyme?

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 Sun-Dried Tomato and Cannellini Bean Soup with Thyme 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.

What goes well with Sun-Dried Tomato and Cannellini Bean Soup with Thyme?

Mediterranean italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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