White Bean Tomato Soup

White Bean Tomato Soup is a hearty, low-calorie, low-carb, tomato-based soup. It’s made with canned tomatoes, beans, carrots, spinach, herbs, and spices.

Why We Love This Soup

This soup is packed with flavor. It’s hearty enough to be a full meal itself. It is low-calorie and low-carb; perfect for a Keto or non-Keto diet. It’s easily adaptable to be vegetarian by replacing the chicken broth with vegetable stock.

Ingredients

• 1 small onion – diced
• 1 large carrot – peeled and diced
• 1 tbsp extra virgin olive oil
• 28 oz. can of diced tomatoes
• 8 oz. can of tomato sauce
• 1-1/2 cups of chicken broth
• 14.5-ounce can of cannellini beans
• 14.5-ounce can of great northern beans
• 2 cups of baby spinach
• 1/4 cup red wine
• small piece of parmesan cheese rind
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 teaspoon dried Italian Spices
• 1 teaspoon fresh thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes

Let’s Make White Bean Tomato Soup

1. Dice onions and carrots into small pieces and set them aside.

2. Rinse beans in cool water.
3. Drain beans and set them aside reserving 1/2 cup.
4. Mash the 1/2 cup of beans with a fork or potato masher and set them aside with the whole beans.
5. In a large stove-top soup pot, add olive oil and heat on medium-high.
6. Add onions and cook them for 3 minutes.
7. Add carrots and cook for another 3 minutes.
8. Add the entire can of diced tomatoes including the liquid.
9. Add the tomato sauce.
10. Cook for 5 minutes.
11. Add the chicken stock and red wine.
12. Add all of the spices and the salt and pepper.
13. Add the mashed and whole beans and the parmesan rind.
14. Bring it to a boil and then reduce it to a simmer for 15 minutes.
15. When ready to serve, add the spinach.

Krazy Kitchen Mom Tips

• No need to be picky about brands of beans as long as you rinse them thoroughly under water before using. I recommend stocking up on canned beans when they are on sale.
• Use any variation of white bean you like for this recipe. The main difference in the types of white beans is the size.
• I keep leftover cheese rinds in a zip-top bag in my refrigerator to use in soups, sauces, and stews. For this recipe, you can substitute the parmesan rind by using 1 tbsp of finely grated parmesan cheese.
• Do not add the spinach to the soup until ready to serve. The heat from the soup will wilt the spinach to the exact texture without becoming mushy.

More KKM Soup Recipes

• Tuscan Bean Soup
• French Onion Soup
• Low-Carb Low-Calorie Tomato Soup
• Broccoli Cheese Soup