White Bean Tomato Soup (Easy!)
This simple white bean soup is so healthy and flavorful. It features fresh kale, tomatoes, and a splash of vinegar. A nourishing, protein-rich meal!
Servings: 5 medium bowls
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
*White beans: 30 oz. is two regular 15 oz. cans. You can use great northern, cannellini, or navy beans. (Most of the time I use great northern.)
Spicy version: Use fire-roasted tomatoes with medium green chiles, or top your bowl with red pepper flakes.
Originally published October 2020. Updated April 2025.
Nutrition Per Serving (Estimate)
Calories: 253 kcal | Carbohydrates: 49 g | Protein: 15 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.1 g | Potassium: 1251 mg | Fiber: 11 g | Sugar: 8 g | Vitamin A: 1506 IU | Vitamin C: 32 mg | Calcium: 215 mg | Iron: 7 mg
