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White Bean Soup with Tomatoes and Garlic Recipe
Marigold Voss

White Bean Soup with Tomatoes and Garlic Recipe

A comforting white bean soup made with tender white beans, juicy tomatoes, and aromatic garlic in a light, flavorful broth. This easy soup is healthy, filling, and perfect for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 295
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin
  • 1 cup Onion chopped
  • 4 cloves Garlic minced
  • 2 cups White beans cooked, drained
  • 1½ cups Diced tomatoes canned or fresh
  • 4 cups Vegetable broth low sodium
  • 1 tsp Dried oregano or Italian seasoning
  • ½ tsp Red chili flakes optional
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Stir in minced garlic and cook until fragrant.
  4. Add white beans and diced tomatoes to the pot.
  5. Pour in vegetable broth and stir to combine.
  6. Season with oregano, chili flakes, salt, and black pepper.
  7. Bring the soup to a boil, then reduce heat to low.
  8. Simmer uncovered for 20 minutes.
  9. Taste and adjust seasoning as needed.
  10. Garnish with fresh parsley and serve hot

Video

Notes

  • Blend a portion of the soup for a creamier texture.
  • Add spinach or kale for extra nutrients.
  • Serve with crusty bread or garlic toast.
  • Store leftovers in the refrigerator for up to 3 days.