This easy and budget-friendly white bean and tomato soup with hearty greens is vegetarian, vegan, freezer-friendly, and endlessly adaptable with whatever greens or beans you have on hand. In other words: the kind of soup that works for real life.
This soup takes the word wholesome to a new level. Loaded with veggies, this soup is rich in plant based -protein, fiber, and nutrients all wrapped up in layers of flavor. A Tuscan-style one-pot meal that’s also good for you!
⭐️ White Bean and Tomato Soup: recipe at a glance
- Why you’ll love It: This budget-friendly, one-pot meal uses simple pantry ingredients. It’s meal-prep friendly, naturally hearty and incredibly versatile.
- Beans + potato = natural creaminess: As they simmer, starches release into the broth, thickening the soup without the addition of dairy.
- Better the next day: Like many tomato-based soups, the flavors meld and mellow overnight, making this recipe ideal for meal prep.
- Dietary: This soup recipe is vegetarian, naturally vegan (we topped ours with Parmesan cheese but you don’t have to!), gluten-free, grain-free, nut-free, egg-free, dairy-free, and is loaded with plant-protein.
🔎 Ingredients, Substitutions and Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Oil: I use extra-virgin olive oil. Other neutral oils such as avocado oil can be used.
- Onion, Carrots & Celery: Also known as mirepoix, this trio builds depth of flavor right from the start.
- Garlic: Fresh garlic or garlic paste both work beautifully here.
- Tomato Paste: Concentrates umami and rounds out the acidity of the tomatoes.
- Tomatoes: Canned diced tomatoes, roasted or not (use what you in your pantry), as well as hand-crushed whole San Marzano tomatoes all work well in this recipe.
- Dried Herbs: Italian seasoning or dried oregano are classic, but dried thyme or rosemary are great options.
- Potato: Adds body and creaminess as it cooks. You can leave the skin on if scrubbed well. Yukon gold potatoes are my first choice but any type works. Other options are rutabaga, parsnip, turnip, or cauliflower florets (add cauliflower with the beans and greens as they cook faster than root veggies.)
- Broth: Vegetable or chicken broth adds far more flavor than water alone.
- White Beans: Cannellini, Great Northern, or navy beans, use them with their liquid for extra creaminess. Other options are butter beans and pinto beans.
- Greens: Kale (lancinato or Tuscan are my fav), Swiss chard, escarole, spinach, or a mix of hearty greens can be used.
👉 Optional: Simmering the soup with a piece of Parmesan rind deepens the savory, umami flavor of the soup while adding a bit of creaminess. Skip it to keep the soup vegan.
🔎 How to Make this White Bean and Tomato Soup
Scroll down to the printable recipe card for exact instructions and cooking times.
- Build the flavor base: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 5 minutes, until softened and the onions are translucent.
- Bloom the aromatics: Stir in the garlic and tomato paste and cook for about a minute, until fragrant.
- Simmer the soup:Add the tomatoes with their juices, dried herbs, diced potato, broth, bay leaf, salt, pepper, and Parmesan rind (if using). Bring to a boil, then reduce heat and simmer partially covered for about 10 minutes.
- Finish with beans and greens: Stir in the white beans with their liquid and add the chopped greens. Simmer for another 8-10 minutes, stirring occasionally, until the potatoes are tender.
- Season and serve: Remove the bay leaf and Parmesan rind (if using). Taste and adjust seasoning. Serve warm topped with Parmesan cheese, red pepper flakes, fresh parsley, and a squeeze of lemon juice if desired.
💡 Recipe Tips: Prep & Adjustments
- Cooking beans in their liquid matters: That starchy canning liquid adds body and richness, especially important in vegetarian and vegan soups. Don’t drain or rinse the beans to boost flavor and improve the soup’s naturally creamy texture.
- Extra, extra creamy: Remove some of the beans and the potatoes from the soup, mash them with a fork and add them back to the soup pot extra creaminess.
- Not-vegan flavor booster: Parmesan rind – long used in Italian kitchens, the rind melts flavor into the broth without making it heavy. Remove it before serving.
- Flavor booster – part 2: Chicken bouillon, vegetable bouillon or nutritional yeast can can be added for extra flavor. Fresh herbs such as parsley, basil and rosemary are great additions. A squeeze of fresh lemon juice adds freshness and flavor.
- Protein Add-Ins: Raw chicken (add right after tomato paste) or cooked shredded chicken, chopped ham (or a ham bone added with the broth) or cubes of firm/extra-firm tofu add additional protein and rounds up the meal.
- Toppings: Parmesan cheese or vegan Parmesan, red pepper flakes or croutons work well.
👀 Frequently Asked Questions
Can I make this white bean and tomato soup vegan?
Yes. This soup is naturally vegan-friendly. Simply use vegetable broth, skip the Parmesan rind (it’s optional), and finish the soup with vegan Parmesan or a sprinkle of nutritional yeast instead of cheese.
Do I need to drain the white beans before adding them?
No. Add the beans with their liquid. The starchy liquid helps thicken the soup and gives it a naturally creamy texture without cream or dairy.
Is this white bean and tomato soup healthy?
Yes. this soup is rich in plant-based protein, fiber, and vegetables while being naturally low in saturated fat. It’s filling, nourishing, and fits well into a balanced, Mediterranean-style way of eating.
How can I make this soup thicker or creamier?
For a thicker soup, remove some of the beans and potatoes in the pot and gently mash them and stir them back in. You can also use an immersion blender but keep in mind that when blending some of the kale the color of the soup may change a bit (and may not look as great).
Can I use dried beans instead of canned beans?
If using dried white beans, cook ½ pound (227g) separately first. This soup cooks too quickly for dried beans to soften fully.
✔️ Make-Ahead, Storage, Freezing & Reheating
- Making Ahead: Tastes even better after a day in the fridge!
- Storing: Cool completely then, store it in an airtight container in the refrigerator for 4-5 days.
- Freezing: Transfer the cool soup to a few containers (we love these souper cubes for individual serving portions that can be thawed-out quicker). Freeze for up to 3 months. Thaw in the fridge overnight.
- Reheating: Reheat on the stove or microwave. Add additional broth if the soup thickens too much.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Beans are one of the most affordable, sustainable protein sources available. Swapping even a few meat-based meals a week for plant-forward dishes like this white bean and tomato soup can lower environmental impact while still delivering protein, fiber, nutrients and plenty of comfort.
🥘 Take a look at these other soup recipes:
🧂 Essentials you’ll adore for this recipe
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Le Creuset Enameled Cast Iron Dutch Oven
This is the Rolls-Royce of Dutch ovens. An investment piece that lasts a lifetime. High quality, easy to clean, durable with perfect heat distribution. Definitely an investment piece. 7.5 Qt capacity. Available in many colors.
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John Boos Rectangular Cutting Board
This 17×21 Walnut 1.5 inch thick cutting board beauty is definitely an investment worth making. With proper care this board will last a lifetime!
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Lodge Cast Iron Dutch Oven
This 7.5 Qt Dutch oven is of good quality and great value for the price, especially if compared to more expensive brands like Le Creuset. I own several Lodge pieces and I love them all. Available in many colors.
White Bean and Tomato Soup (Tuscan-Style)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced or about 2 teaspoons garlic paste
- 1 tablespoon tomato paste
- 1 (14-ounces) can chopped tomatoes or roasted chopped tomatoes, with their juice
- 2 teaspoons dried Italian herbs or dried oregano
- 1 large potatoes, peeled and diced
- 1 (15-ounce) can white beans
- 6 cups vegetable or chicken broth
- 1 bay leaf
- Salt and pepper to taste
- Parmesan cheese rind, optional
- 8 ounces chopped kale, washed and thick stems removed, spinach, escarole or Swiss Chard (or your favorite combination of hearty greens can be used)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally for about 5 minutes or until the onions become translucent. Stir in the garlic and tomato paste and cook for about a minute.
- Stir in the tomatoes and their juices, the dried herbs, the diced potatoes, broth, bay leaf, salt and pepper and Parmesan rind (if using).
- Bring to a boil, lower the heat and simmer partially covered for about 10 minutes, stirring occasionally.
- Stir in the beans and their juice, and add the kale (or preferred greens). Simmer, stirring occasionally, until the potatoes are tender (about 8-10 minutes.
- Remove the Parmesan rind (if using) and bay leaf. Taste and adjust seasonings. Serve, topped with some Parmesan cheese and a squeeze of fresh lemon juice (optional).
Notes
- Beans: Besides using any type of white beans, this soup can be made with garbanzo beans (chickpeas), butter beans and even pinto beans.
- Canned Tomatoes: Small diced, chopped or roasted tomatoes can be used. Whole San Marzano tomatoes (crushed by hand) are also a good option.
Dried Herbs: Italian seasoning can be used but you can also use dried oregano, dried thyme, dried rosemary or a combination of them. - Potato: You can skip peeling the potato, just make sure you wash/scrub the skin thoroughly. Rutabagas, parsnips, turnips and even cauliflower florets can be used instead of the potato. If you use cauliflower florets, add them at the same time you add the beans to prevent overcooking.
- Broth: Although plain water could be used to make this soup, I prefer broth because it has flavor! Vegetable or chicken broth or stock are great options.
- Greens: Thoroughly wash the fresh kale and remove the thick stems. You can also use Swiss Chard, escarole or spinach or a combination of greens (Trader Joe’s Power to the Greens is a great substitution).Additions: Add cooked shredded chicken or cubes of firm or extra firm tofu for extra protein.
- Fully Vegan: Use vegetable broth, skip the Parmesan rind (which is optional) and instead of serving it with Parmesan cheese, use vegan Parmesan as topping or a sprinkle of nutritional yeast.
- Storage: Cool completely then, store it in an airtight container in the refrigerator for 4-5 days. Freeze for up to 3 months. Thaw in the refrigerator overnight.
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