There is something incredibly comforting about a warm bowl of White Bean Soup with Tomatoes and Greens Recipe that fills your kitchen with rich aromas and your belly with wholesome satisfaction. This hearty soup combines tender cannellini beans, vibrant fire-roasted tomatoes, and fresh leafy greens, all simmered to perfection in a savory broth. Not only does it nourish the body with its wholesome ingredients, but it also delivers a symphony of flavors that feels like a warm hug on a chilly day. Whether you need a quick weeknight meal or a soul-soothing dish to share, this soup will quickly become one of your go-to favorites.
Ingredients You’ll Need
This White Bean Soup with Tomatoes and Greens Recipe calls for ingredients that are simple yet pack so much flavor and texture. Each component plays a vital role, from the sweetness of carrots to the aromatic herbs, creating a beautiful balance in every spoonful.
- Olive oil: Provides a smooth base and helps soften the veggies while adding a subtle richness.
- Yellow onion: Adds sweetness and depth once sautéed to translucent perfection.
- Garlic cloves: Minced finely to infuse the soup with that unmistakable savory warmth.
- Baby carrots: Sliced into coins for a tender but slightly sweet crunch.
- Celery sticks: Diced to contribute earthiness and a slight refreshing bite.
- Kosher salt: Enhances all the flavors without overpowering them.
- Freshly ground black pepper: Adds a bright, gentle heat.
- Dried oregano: Offers an herbal note reminiscent of sunny Mediterranean gardens.
- Dried basil: Brings a sweet, aromatic flavor to the mix.
- Fire-roasted tomatoes (canned): Impart a smoky, tangy dimension to the soup’s base.
- Cannellini beans (canned): Creamy and hearty, they ensure the soup is filling and protein-packed.
- Vegetable stock: Creates a savory liquid foundation full of flavor.
- Spinach or chard: Adds vibrant green color and a nutritional boost, gently wilted at the end.
How to Make White Bean Soup with Tomatoes and Greens Recipe
Step 1: Warm the Olive Oil and Sauté Onions
Start by heating a tablespoon of olive oil over medium-high heat in a large pot. Once shimmering, add the diced yellow onion and cook for about 3 minutes until it turns translucent and soft. This gentle cooking awakens the onion’s sweetness, which forms the heart of the soup’s flavor.
Step 2: Introduce Garlic
Next, toss in the minced garlic and cook it for about 30 seconds. Garlic releases its beloved aroma quickly, so keep it moving to avoid burning. This quick step adds that unmistakable savory foundation that makes the soup so inviting.
Step 3: Add Carrots and Celery
Now, it’s time for the baby carrots and diced celery to join the party. Cook them together with the onion and garlic for about 5 minutes. This softens the vegetables, bringing out their natural sweetness and building layers of flavor and texture that make every spoonful interesting.
Step 4: Season the Soup
Sprinkle in the kosher salt, freshly ground black pepper, dried oregano, and dried basil. Stir continuously for 30 seconds to toast the herbs slightly and blend all the seasonings. This step helps unlock the herbs’ full potential, giving the soup its aromatic Mediterranean thread.
Step 5: Add Tomatoes, Beans, and Stock
Pour in the fire-roasted tomatoes, drained and rinsed cannellini beans, and vegetable stock. Bring everything up to a gentle boil, then reduce to a simmer for about 15 minutes. This simmering melds all the flavors beautifully, softening the beans and enriching the broth into something deeply satisfying.
Step 6: Stir in the Greens and Finish
Turn off the heat and toss in your spinach or chard. Stir until the greens wilt down gracefully into the soup, lending fresh color and a mild earthy taste that completes this nourishing dish. Your White Bean Soup with Tomatoes and Greens Recipe is now ready to serve and enjoy!
How to Serve White Bean Soup with Tomatoes and Greens Recipe
Garnishes
To elevate your bowl, consider adding a sprinkling of freshly chopped parsley or a handful of grated Parmesan for a hit of savory richness. A drizzle of good olive oil or a squeeze of lemon juice can brighten every bite, making the soup even more vibrant. Fresh crusty bread or a toasted baguette are perfect companions for dipping and soaking up all that lovely broth.
Side Dishes
This soup pairs wonderfully with crisp salads featuring seasonal vegetables or a simple grain like quinoa or couscous to round out the meal with contrasting texture. Roasted root vegetables or a light cheese plate also make delightful sides that complement the hearty soup’s texture and flavor.
Creative Ways to Present
For a cozy dinner, serve the soup in rustic bowls with a side of homemade garlic bread for an inviting presentation. You could also ladle it into hollowed-out bread bowls for an interactive mealtime experience. Garnish creatively with colorful microgreens or edible flowers for an elegant touch if you’re hosting guests.
Make Ahead and Storage
Storing Leftovers
Let your White Bean Soup with Tomatoes and Greens Recipe cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 to 4 days, making it easy to plan for lunches or quick dinners during a busy week.
Freezing
This soup freezes beautifully to preserve its hearty flavors and textures. Portion it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It will keep well in the freezer for up to 3 months. Be sure to thaw it overnight in the refrigerator for the best texture.
Reheating
When ready to enjoy again, reheat the soup gently on the stovetop over medium-low heat stirring occasionally until warmed through. If it thickens too much, add a splash of vegetable stock or water to loosen the consistency. This step brings back that fresh, comforting vibe you loved in the original bowl.
FAQs
Can I use dried beans instead of canned?
Absolutely! If you prefer dried beans, soak them overnight and cook them until tender before adding to the soup. This will add a little prep time but intensifies the bean’s earthy flavor and texture.
What other greens can I use in this recipe?
Spinach and chard are fantastic options, but kale, mustard greens, or even collard greens work wonderfully too. Just make sure to add tougher greens at the beginning of the soup to allow them time to soften.
Is this soup suitable for vegans?
Yes, this White Bean Soup with Tomatoes and Greens Recipe is naturally vegan when made with vegetable stock and without cheese garnishes. It’s a perfect fulfilling meal for anyone following a plant-based diet.
Can I add meat or sausage?
While this recipe is delicious vegetarian-style, it can easily accommodate cooked sausage or shredded chicken for extra protein and flavor. Add the meat after sautéing the vegetables and brown it before proceeding with the rest of the soup.
How spicy is the soup?
The soup has a mild flavor profile with a gentle peppery warmth from black pepper. If you want to add a kick, consider tossing in a pinch of red pepper flakes when adding the herbs.
Final Thoughts
There is something truly special about the White Bean Soup with Tomatoes and Greens Recipe that makes it feel like home in every bowl. It’s easy to prepare, wholesome, and bursting with fresh flavors that warm both body and soul. I urge you to try this recipe soon—you might just find it becoming one of the most cherished meals in your rotation. Dive into the goodness, savor each spoonful, and enjoy the comforting embrace of this delightful soup.
Print
White Bean Soup with Tomatoes and Greens Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A hearty and nutritious White Bean Soup packed with tender cannellini beans, fire-roasted tomatoes, and fresh greens. This easy stovetop recipe combines sautéed vegetables and aromatic herbs to create a comforting, flavorful meal perfect for lunch or dinner.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup baby carrots, sliced into coins
- 2 celery sticks, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 can (15 ounces) fire-roasted tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 3 cups vegetable stock
- 3 cups spinach or chard
Instructions
- Heat the oil: Heat one tablespoon of olive oil in a large pot over medium-high heat.
- Sauté onions: Add the diced onion to the pot and cook for about 3 minutes until translucent and fragrant.
- Cook garlic and vegetables: Add the minced garlic and cook for 30 seconds, then stir in the sliced carrots and diced celery. Cook together for approximately 5 minutes, allowing the vegetables to soften.
- Add seasonings: Sprinkle in the kosher salt, freshly ground black pepper, dried oregano, and dried basil. Stir continuously for about 30 seconds to release the herbs’ aroma.
- Add main ingredients and simmer: Pour in the fire-roasted tomatoes, rinsed cannellini beans, and vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to meld flavors.
- Wilt the greens and serve: Turn off the heat and stir in the spinach or chard until wilted. Serve hot and enjoy your wholesome white bean soup.
Notes
- For creamier texture, blend a portion of the soup before adding the greens.
- Feel free to use kale or Swiss chard if spinach is unavailable.
- This soup keeps well refrigerated for up to 3 days and freezes nicely.
- Add a squeeze of lemon juice before serving for added brightness.
- Adjust salt and pepper to taste, especially if using homemade vegetable stock.
