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Tomato and Cannellini Bean Soup

Tomato and Cannellini Bean Soup

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You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.



  • 1 cup dried cannellini or other small white beans, soaked overnight
  • 1 onion, quartered through root end


  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 1 28-ounce can whole peeled tomatoes, drained
  • ½ teaspoon (or more) crushed red pepper flakes
  • 1 fennel bulb, cored, chopped
  • 4 garlic cloves, very thinly sliced
  • 1 tablespoon Sherry vinegar
  • 4 cups low-sodium vegetable broth
  • 1 bunch Swiss chard, stems removed, leaves torn into pieces
  • Chopped unsalted, roasted almonds (for serving)

Recipe Preparation


  • Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35–45 minutes. Let beans cool in cooking liquid; discard bay leaves.

  • Do Ahead: Beans can be cooked 3 days ahead. Cover and chill.


  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, ½ tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.

  • Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8–10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30–45 minutes.

  • Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.

  • Do Ahead: Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

Nutritional Content

Calories (kcal) 280 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 38 Dietary Fiber (g) 10 Total Sugars (g) 8 Protein (g) 11 Sodium (mg) 480Reviews SectionJust made this, so delicious! I added some mild curry to my onions as I love the combination, skipped the fennel because I didn't have it but added 1 tablespoon of honey to counter the acidity/saltiness. I'm making this again for sure :)

Tomato and White Bean Soup With Lots of Garlic

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you’ll taste the full range of garlic’s flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that’s endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.

Instant tomato & cannellini bean soup – a guest recipe from Amelia Freer

Recipe from Simply Good For You by Amelia Freer.

This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required. With this particular one, you can even make it when the fridge is looking decidedly bare, as it is mainly composed of tinned ingredients.

Enjoy it gently warmed through, or chilled like a gazpacho. If you have any left over, it freezes well (although heat it through thoroughly before serving).

Beans and legumes comprise one of the cornerstones of the Greek diet. And it’s no wonder — they’ve existed in Greece since before the Bronze Age. They are a humble ingredient that provide a sustainable source of protein and satisfaction as well. That’s why you can find Fasolada — Greek White Bean Soup — throughout the country and diaspora.

Template for a perfect Fasolada

A basic slate of broth, onions, carrots, and celery lay the foundation for this versatile soup. Recipes commonly add tomatoes. I’m also adding tomato paste here for more depth of flavor and to boost acidity. But you don’t need to use it at all. Instead, some households will swirl in a little skordalia (Greece’s favorite garlicky dip), fold in feta, yogurt, or garnish with chili, green onions, lemon and/or plenty of herbs like dill or parsley.

You can also serve the soup as is, or if you want it thicker, use a blender or immersion blender to puree some or all of the beans. It all depends on the texture that you most prefer. Either way, a steaming bowl of this soup pairs perfectly with a hunk of crusty bread.

What beans should I use?

Most Greeks buy their beans dried, but in this recipe you can use either three 15-ounce cans of Cannellini or great northern beans rinsed and strained or 1 pound dried beans that you’ve soaked in water overnight. I normally have a stock of canned beans in my pantry, so often make this with canned beans. And it really takes no time at all at that point.

Types of tomatoes and tomato paste

You can also use fresh or canned tomatoes in this recipe. I often use fresh tomatoes in the summer time when they are in season. If you opt to use fresh tomatoes, use about 1 1/2 – 2 pounds and grate them on a box grater and save the skin for your compost. Supermarket tomatoes out of season aren’t your best bet. They normally lack in flavor. Canned/jarred tomatoes are best to use in this case.

As far as tomato paste, I use double concentrated tomato paste for this recipe. You could use triple concentrated, just be aware that it is stronger, so you may want to decrease the amount.

Kale, Tomato, and Cannellini Bean Soup

This is such a hearty, healthy, satisfying soup — and it’s so tasty. Did we neglect to mention that it’s also incredibly easy to cook and inexpensive to make — and that it tastes even better the next day and the day after that? Need we say more?

This soup is chock full of vitamins and nutrients and so easy to make.

Pair it with a crusty bread and dinner is served.

Kale, Tomato, and Cannellini Bean Soup
Makes about 3 quarts (6 servings)

2 tablespoons extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
2 large carrots, diced
4 stalks celery, diced
1 quart low-sodium vegetable broth
One 28-ounce can puréed tomatoes
One two-inch Parmesan cheese rind (optional if you want to make this vegan)
3 thyme sprigs
2 bay leaves
Sea salt
Freshly ground black pepper
Two 15-ounce cans organic cannellini beans, rinsed and drained
1 bunch kale, stems and tough center ribs removed, leaves roughly chopped (about 6 packed cups)

Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the onions and cook until slightly translucent, 5 to 7 minutes, stirring occasionally. Add the garlic and cook for another minute.

Add the carrots, celery, and cook for 10 minutes, stirring occasionally. Pour in the vegetable broth and puréed tomatoes. Add the Parmesan rind, thyme, bay leaves, 2 teaspoons of salt, and 1/4 teaspoon of pepper, cover the pot and bring to a boil. Reduce the heat to simmer and cook for 20 minutes.

Add the cannellini beans and kale and cook for 15 minutes more, stirring occasionally, so that the kale wilts. Discard the Parmesan rind, bay leaves, and thyme. Season with additional salt and pepper to taste and serve hot.

Smoky Tomato and Cannellini Bean Soup

Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients.

To download a Spanish translation of this recipe click here.


  • 1/4 cup smoked bacon, diced
  • 2 Tbsp. olive oil
  • 1 yellow onion, diced
  • 2 Tbsp. shallot, minced
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh oregano, chopped
  • 1 tsp. smoked chipotle powder
  • 28 oz. whole tomatoes, canned
  • 2 cups chicken stock
  • 3 cups cannellini beans, cooked
  • 2 Tbsp. marjoram, chopped
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • Olive oil, for garnish, as needed
  • Parmesan, grated, as needed

Number of Servings : 8

Serving Size: 1 cup

Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients.

To download a Spanish translation of this recipe click here.


  1. In a large soup pot, add the bacon and olive oil and cook over medium heat until the bacon is slightly crispy and most of the fat is rendered. Remove 2 tablespoons of the fat and discard.
  2. Add the onions, shallots, and garlic and continue cooking for another 7 to 10 minutes, or until the vegetables have just started to color.
  3. Lower the heat and add the chopped fresh oregano and chipotle powder, and stir to combine cook for another 2 minutes.
  4. Add the fresh or canned tomatoes and the chicken stock and cook for 30 minutes over low heat. Add the cooked beans, marjoram, salt, and pepper and simmer for another 3 minutes.
  5. Serve drizzled with the olive oil and the grated parmesan.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.

Three little things that make all the difference…

The three things in this recipe that makes a relatively simple soup taste so much better than you think it will are:

  • Slowly sauté onion, garlic and carrot which makes them sweet and flavourful
  • Cook off the tomato paste – this takes off the harsh raw, sour edge
  • Blitz it all up with the stock/broth and some of the beans. Blitzing = flavour release, beans = thickens soup!

And here’s what you end up with – a thick, creamy soup with the wonderful scent of tomato but tastes creamy and savoury like a chowder. It’s incredibly filling – and will keep you full, thanks to all the beans!

  • 6 large tomatoes (cut in cubes)
  • 4 Cups cold water
  • 1 can of cannellini beans
  • 2 medium carrots (chopped small)
  • 2 Teaspoons olive oil
  • 3 medium potatoes (chopped small)
  • 2 medium-sized garlic cloves (crushed with Himalayan salt in a mortar and pestle)
  • 1 bunch of curly parsley (cut into small pieces)
  • Minette's Gourmet Dry Marinade (Chicken & Turkey) to taste

Blend chopped tomatoes and carrots in the blender for 15 seconds. Leave small bits of carrots in the blender.

Place pot for soup on a medium heat and add oil. Add chopped onions and garlic and sautée, stirring with a wooden spoon.

Add chopped potatoes and stir for a minute. Add blended tomatoes and carrots. Stir all ingredients together.

Add seasoning all spice (to taste) and stir.

Add water and simmer for 10 minutes with the lid on. Stir occasionally.

Add cannellini beans and stir, adding more water if required. Simmer for another 10 minutes, with the lid on. Taste, add parsley, and serve.

Recipe Summary

  • 2 1/2 cups dry cannellini beans
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 onions, chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
  • 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
  • 1/2 cup chopped tomatoes, fresh or canned
  • 1/4 cup fresh basil leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon coarse salt
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper

Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.

Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.

Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

Tomato and Vegetable White Bean Soup

Need a bowl of soup? Pull up a chair. I’ve got just the thing.

My bones crave warm things in colder months, especially hot soup and tea lattes.

This recipe was inspired by a soup from one of our favorite lunch spots back in Kansas. It’s warm, brothy, rich from tomato sauce and fired roasted tomatoes, and chock full of hearty veggies like squash, onion, carrot and potatoes. White beans add even more fiber and protein for extra staying power and a buttery finish.

Just 1 pot required! Throw it all in, let it simmer, and in less than an hour you have enough soup to feed a crowd – or just yourself for the week. Either way, you win.

This soup is PERFECT for winter! It’s:

Loaded with veggies + kale
Hearty from white beans + potatoes
& Highly shareable

If you give this soup a try, please let us know! Leave a comment or tag a picture #minimalistbaker on Instagram! We see every one and it always makes our day. Cheers!


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