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woman's hand reaching for a blue bowl filled with white bean tomato soup

White Bean Tomato Soup

A hearty, low-calorie, low-carb, tomato-based soup. It's made with canned tomatoes, beans, carrots, spinach, herbs, and spices.
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Course: Soup
Cuisine: Amercian, American Italian
Keyword: hearty soup, tomato soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Laura Franco

Ingredients 

  • 1 small onion - diced (1/2 cup)
  • 1 large carrot - peeled and diced (1/2)
  • 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
  • 1/4 cup red wine
  • 14.5 oz. can of cannellini beans
  • 14.5 oz. can of great northern beans
  • 1 small piece of parmesan cheese rind substitution - 1 tbsp finely grated parmesan
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 teaspoon dried Italian Spices
  • 1 teaspoon fresh thyme substitution - 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 2 cups fresh baby spinach

Instructions

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

Notes

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.