This simple White Bean Tomato Soup recipe is so healthy and flavorful! It features fresh kale, zucchini, a tomato broth, and splash of vinegar. It's protein-rich and nourishing, plus only about 30 minutes to prepare! (Vegan, gluten-free, oil-free.)
This healthy white bean soup is so quick and easy! All it takes is a few simple ingredients and about 30 minutes to come together.
Despite it's simplicity, it boasts rich flavors thanks to fire-roasted tomatoes, garlic, and a splash of vinegar to give it that something special.
Plus you can use any variety of white beans you have on hand. Great northern beans, cannellini beans, or navy beans all work great.
This soup is a great lunch or dinner option, plus includes nourishing plant-based protein, nutrients, and fiber. I hope you enjoy this meal as much as I do!
Ingredients for White Bean Tomato Soup
For this recipe, you'll simmer in a large pot on the stove:
- Yellow onion: Or you can use white onion or sweet onion.
- Garlic cloves: I prefer the taste of fresh garlic, but you can substitute a teaspoon or two of dried garlic powder instead.
- Zucchini
- Vegetable broth: Be sure to use low sodium if desired.
- Fire-roasted diced tomatoes: You'll need a 28-ounce can. But if you can't find them, just use two 15-ounce cans instead. You can also substitute regular diced tomatoes if you prefer.
- White beans: Any white bean works great! Most of the time I use great northern beans, but navy beans or cannellini (also known as white kidney beans) work well too.
- Lacinato kale/dinosaur kale: I like kale best in this recipe, but you can stir in fresh baby spinach or other greens to the pot towards the end of simmer time instead if desired.
- Dried basil: You can also add salt and black pepper to taste if desired.
- Apple cider vinegar: Or balsamic vinegar! Pick your favorite. I love either one, depending on the flavor profile I'm trying to achieve. Balsamic vinegar has a more distinct flavor, so stick with apple cider vinegar for a softer, more neutral taste. Just one tablespoon adds rich, deep flavor to the broth with a hint of tangy flavor.
Customizing
Herbs: Add your favorite herbs or fresh herbs to this soup. Try Italian seasoning, dried oregano, fresh thyme, parsley, smoked paprika, bay leaves, or rosemary to taste.
Vegetables: Include other veggies such as leeks, celery, carrot, red bell pepper, yellow summer squash, spinach, etc. You could even thicken the broth with a tablespoon or two of tomato paste if desired.
Make it spicy: Use a can of fire-roasted tomatoes with medium green chiles. Or simply top your bowl with red pepper flakes before serving.
Extra beans: Add another can of white beans (three cans total) for an extra hearty version.
Make it "meaty": Include your favorite vegan Italian sausage if desired. I suggest cooking this separately according to package instructions, then stir it in towards the end of cooking time.
Pasta or rice: I've also expanded this recipe by stirring in cooked pasta or rice before serving. This makes it feel even more substantial and hearty.
Serving
Garnish: Sprinkle your bowl with herbs like fresh parsley or basil before serving if desired. Or add a squeeze of fresh lemon juice or Vegan Parmesan Cheese.
On the side: A simple salad, sandwich, or crusty toasted sourdough bread is great served with this soup.
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. It's a great leftover meal! Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all vegan soup recipes.
White Bean Tomato Soup (Easy!)
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1 medium zucchini
- 4 cups vegetable broth
- 28 oz. can fire-roasted diced tomatoes
- 30 oz. canned white beans*
- 1 Tbsp. apple cider vinegar (or balsamic vinegar)
- 2 cups lacinato kale
- 1 tsp. dried basil
Instructions
- Dice onion.
- In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and dice zucchini.
- When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.
- Add vegetable broth, diced tomatoes, and white beans (rinsed and drained). Increase heat and bring to a light boil.
- Once boiling reduce heat to medium-low, cover, and simmer for 10-15 minutes.
- Meanwhile, roughly chop kale (large stems removed). Stir in kale and vinegar during the last few minutes of cooking. Salt and pepper to taste.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Tomato White Bean Soup recipe, also check out:
- Vegan Corn and Potato Chowder
- White Bean Tomato Salad (10 Minute)
- Sweet Potato Black Bean Chili
- Chickpea Noodle Soup
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Diana says
Another delicious, nutritious soup recipe to put into my rotation! I left out the kale this time. I might try subbing the kale with spinach, too.
Kaitlin says
So great to hear, Diana! Spinach would be a great substitute in this soup!
Magda says
This is delicious, Kaitlin! Great flavor with the balsamic. This recipe is a keeper!
Kaitlin says
So great to hear you enjoyed it! Thank you, Magda!