• Skip to main content
  • Skip to primary sidebar

VNutrition

menu icon
go to homepage
  • About
  • Recipes
  • Resources
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Resources
    • Facebook
    • Pinterest
  • ×

    Home » Recipes » Blog

    Published: Aug 1, 2019 · Modified: Jun 10, 2020 by Mary Ellen · THIS POST MAY CONTAIN AFFILIATE LINKS · AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    White Bean Tomato Soup

    346 shares
    • Share
    • Tweet
    Go to Recipe Print Recipe

    This White Bean Tomato Soup is packed with flavor and is so easy to make. Full of fire-roasted tomatoes, veggies and white beans, it makes the perfect healthy weeknight meal that's ready in about 30 minutes! With all those veggies, it's comfort food that both vegans and omnivores will love! 

    tomato white bean soup.

    Nothing says love in a bowl like some healthy, hearty soup. 

    I'm all about the soups whether it's chilly outside or not (because you ladies know what I'm talking about with that arctic air conditioning in the summer). 

    That's why I make soup all year long. BTW, if you're looking for some other tasty soups, check out my Roasted Tomato Chickpea Soup, Vegan Colcannon Soup, Creamy Vegetable Soup in the Instant Pot, and Creamy Vegan Corn Chowder). 

    Jump to:
    • A Healthy, Easy-To-Make Soup
    • Vegan Home Cooking
    • White Bean Tomato Soup
    • 📖 Recipe
    • 💬 Reviews
    tomato white bean soup

    A Healthy, Easy-To-Make Soup

    Today I'm sharing this White Bean Tomato Soup from my friend Melanie McDonald new cookbook, Vegan Comfort Cooking. 

    You probably know Mel from her popular blog, A Virtual Vegan. Her recipes are so amazingly delicious and have that cozy quality missing in a lot of cooking today.

    This soup is so flavorful and I'll tell you, it's even better heated up the next day! 

    It's a no-fuss yet home-cooked soup that will have the whole family asking for seconds!

    Vegan Home Cooking

    If you're looking for vegan comfort food, I really recommend  Vegan Comfort Cooking to "Satisfy Cravings and Warm Your Soul".

    Besides the White Bean Tomato Soup, Mel's cookbook contains 75 recipes (with full color photos) and is broken down into these sections:

    • First, We Brunch with recipes such as the Best Ever Fluffy Pancakes, Oooey-Gooey Cinnamon Rolls, and a Berry Breakfast Cake
    • Indulge Yourself with recipes such as "I can't believe it's vegan" Roasted Garlic Alfredo, The Whole Enchilada Casserole, and Heavenly Veggie Pot Pie
    • The Munchies with recipes such as Bangin' BBQ Cauliflower Wings, Smash-'em-Up Salt and Vinegar Potatoes, and Crispy Zucchini Fritters
    • Sweet Talk with recipes such as Drool Worthy Cinnamon Doughnuts, Luscious Lemon Drizzle Cake, Vegan Peanut Butter Chocolate Cake
    • Bits and Bobs with recipes such as Life Changing Vegan Butter, Cheesy Brazil Nut Parm, Easy Garlic Ranch Dressing
    tomato white bean soup

    White Bean Tomato Soup

    So if you're looking for a cozy and delicious meal for the whole family (or just for yourself, like me), I totally recommend this White Bean Tomato Soup.

    I made a big pot, had some for dinner, some for lunch the next day and then froze some for a quick meal when I'm short on time and need something fast (but still healthy). 

    I love soups that are:

    • healthy
    • simple to make
    • inexpensive
    • have easy-to-find ingredients
    • tastes delicious!

    And Mel's White Bean Tomato Soup is all of these things! 

    If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!

    📖 Recipe

    White Bean Tomato Soup 

    Author: Mary Ellen Valverde | VNutrition
    Serve this brimming-with-flavor soup in deep bowls that you can cozily wrap your hands around on a chilly evening. It’s easy to make, easy to eat and one of those recipes that gets even more flavorful with time, so it is perfect for making ahead. It even freezes well.
    Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019.
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Email Recipe & Ingredients
    Cook Time 30 mins
    Course Soup
    Cuisine American
    Servings 4
    Calories 312 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 tablespoon  olive oil (or water)
    • 1 large onion finely chopped
    • 2 ribs of celery finely chopped
    • 5 cloves garlic finely chopped
    • 1 teaspoon smoked paprika or chipotle powder
    • .5 teaspoon cumin
    • .25 cup tomato paste
    • 27 oz canned chopped fire roasted tomatoes
    • 2 teaspoon salt plus more to taste
    • .5 teaspoon black pepper
    • 3 cups vegetable broth/stock
    • 1 tablespoon cane or granulated white sugar
    • 4.5 cups white kidney, cannellini or lima beans drained and rinse

    Instructions
     

    • In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
    • Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking,check the seasoning and adjust to taste; then serve.
    • I like the soup chunky,but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.

    Notes

    Make this soup with only 11/2 to 2 cups (360 to 480 ml) of stock instead of 3 cups (720 ml),so it’s more like a thick stew, and serve it over rice, quinoa or couscous.

    Nutrition

    Calories: 312kcalCarbohydrates: 52gProtein: 18gFat: 5gFiber: 13gVitamin A: 1600IUVitamin C: 9.9mgCalcium: 200mgIron: 6.3mg

    PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.

    Mary Ellen

    Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. 

    More Blog

    • The 8 Best Greens Supplements to Try in 2023
    • Ensō Supergreens Review: Is It the Best Vegan Super Greens Powder?
    • Vegan Overnight Oats — 15+ Recipe Ideas!
    • Vegan Bacon
    346 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Thanigaivelan says

      October 02, 2019 at 1:38 am

      Love this recipe...Going to try now. Thanks for this wonderful post you made.

      Reply
    2. flynstudyoverseas says

      September 12, 2019 at 9:26 am

      5 stars
      I love the the recipe. It should be fine to serve the soup with coriander leaves.

      Reply
      • Mary Ellen says

        September 12, 2019 at 9:29 am

        Thanks so much!

        Reply
    3. Sandhya says

      September 05, 2019 at 6:44 am

      5 stars
      I much interested to eat the white bean tomato soup with rusk and corn flakes. have you taste soup with this combination before..

      Reply
      • Mary Ellen says

        September 05, 2019 at 7:01 am

        Hi Sandhya, no I have never heard of a soup with rusk and corn flakes before.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Copyright VNutrition and Wellness LLC© 2023