lunch · dinner · Italian-inspired
Tomato Basil White Bean Soup
A pantry-friendly tomato soup made hearty with white beans and wilted greens.
Complete recipe · source and rights recorded · nutrition estimated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Ingredients
For 4 servings
- 28 oz canned crushed tomatoes
- 2 cans cannellini beans
- 3 cups vegetable broth
- 3 cups baby kale
- 1 yellow onion
- 4 cloves garlic
- ½ cup fresh basil
- 2 tbsp olive oil
Equipment
Stovetop + Blender
How to make it
- 1
Cook the onion in olive oil until soft. Add garlic and stir until fragrant.
- 2
Add crushed tomatoes, broth, and one can of beans. Simmer for 15 minutes.
- 3
Blend part of the soup for a creamy texture, then stir in the remaining beans and kale.
- 4
Finish with basil, pepper, and a splash of vinegar or lemon.
Storage & leftovers
Store leftovers promptly in a covered container and follow current food-safety guidance for the ingredients used.
Dietary & allergen notes
Suitable for: vegetarian, vegan, gluten-free, dairy-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
