Name: Hearty Tomato and Cannellini Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 medium carrot, diced; 2 celery stalks, diced; 2 cups fresh spinach leaves; 28 ounces crushed tomatoes (canned); 2 cans (15 ounces each) cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; Grated Parmesan cheese, for serving (optional)

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Introduction

This Hearty Tomato and Cannellini Bean Soup is a comforting and flavorful meal perfect for any day. Made with simple ingredients, it’s rich, filling, and easy to prepare. Enjoy a warm bowl that’s both nourishing and delicious.

The image shows a bowl of thick tomato-based soup with white beans and chunks of red tomato visible throughout. The soup has a smooth but slightly chunky texture, topped with a generous layer of melted white cheese sprinkled with small green parsley leaves and a few black pepper specks on the surface. The bowl holding the soup is beige with a speckled rim, placed on a dark cloth to the left side of the frame, and there are slices of bread in the top left corner on a wooden board. The background features some green herbs on the right side over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 carrot, diced
2 celery stalks, diced
28 ounces crushed tomatoes
1 can (15 ounces) cannellini beans, drained and rinsed
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups fresh spinach
1 tablespoon lemon juice
Grated Parmesan cheese (optional, for serving)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant. Add the minced garlic, diced carrot, and celery, then cook for another 5 minutes until the vegetables soften.
Step 2: Pour in the crushed tomatoes followed by the drained cannellini beans. Add the vegetable broth, dried basil, and oregano. Season with salt and pepper. Stir to combine all ingredients well.
Step 3: Bring the soup to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
Step 4: Stir in the fresh spinach and lemon juice. Cook for an additional 5 minutes until the spinach wilts and the flavors brighten.
Step 5: Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese if desired. Enjoy with crusty bread or a side salad.

Tips & Variations

Add a pinch of red pepper flakes for a spicy kick.
Include cooked pasta to make the soup more filling.
Use kale or Swiss chard instead of spinach for a different leafy green flavor.
For extra creaminess, stir in a splash of cream or coconut milk before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken after chilling; add a bit of broth or water to loosen it when reheating.

How to Serve

A white bowl filled with a warm soup that has many layers: white beans spread throughout, bright green kale leaves mixed in, and visible slices of orange carrots floating in a light brown broth. There is a large silver spoon resting inside the bowl. Around the bowl, there are pieces of light brown crusty bread and small bits of green herbs scattered on the white marbled surface. A small white bowl with crushed red pepper flakes is nearby. The overall look is cozy and fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of crushed tomatoes?

Yes, canned diced tomatoes work well. For a smoother texture, you can blend them slightly before adding to the soup.

Is it possible to make this soup vegan?

Absolutely. The recipe is naturally vegan except for the optional Parmesan cheese, which you can omit or replace with a plant-based alternative.