This hearty bean soup is full of flavor from its rich tomato broth and dried seasonings: garlic, smoked paprika, Italian green herbs, and red pepper flakes. Any kind of white bean can be used, but I like the Cannellini best because it's bigger and heartier.
Smoky White Bean & Tomato Soup
- Total Time: 50 mins
- Yield: 8 to 10 (makes about 11 cups) 1x
Ingredients
- 1 medium yellow or white onion, chopped (about 2 cups)
- 5 cups water
- 3 15-oz. cans cooked white Cannellini beans (about 5 cups)
- 1 15-oz. can diced tomatoes (with juice)
- 2 medium carrots, sliced (about 1½ cups)
- 2 ribs celery, sliced (about ¾ cup)
- 3 ounces tomato paste (half of a small 6-ounce can)
- 2 teaspoons granulated garlic
- 1 tablespoon smoked paprika (see Notes)
- 1½ tablespoons dried Italian herb seasoning
- ¼ to ½ teaspoon red pepper flakes (optional; these are spicy)
- 4 cups chopped green cabbage
Instructions
- Add 1 tablespoon water to a soup pot on medium-high heat, and when the water starts to sputter, add the onion. Cook while stirring for 3 to 4 minutes, until the onion is soft.
- Add to the pot: the water, beans, diced tomatoes, carrot, celery, tomato paste, and spices (granulated garlic, paprika, and red pepper flakes if using). Bring to a boil, reduce heat to medium, and cook uncovered for 10 minutes.
- Stir in the cabbage, and cook for another 10 minutes (or until the carrots and celery are tender).
Notes
Paprika: If you don’t like smoky paprika, feel free to use regular paprika (or a mix of both).
Tomato paste: This recipe calls for a half can of tomato paste because a full 6-ounce can was too tomato-y and thick. Any leftover tomato paste can be frozen in small snack bags.
Beans: I like cannellini or Great Northern beans for this soup, but feel free to use other white beans or a mix. Use canned beans or make them from scratch in your pressure cooker (like Instant Pot) or slow cooker.
- Prep Time: 25 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1 cup (335g)
- Calories: 123
- Sugar: 5g
- Sodium: 66g
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0g
Above: The onion, celery, and carrot prepared for step 1!
Above: The ingredients for step 2: cannellini beans, cabbage, salt-free tomato paste and diced tomatoes, and spices (I forgot the Italian seasoning in the photo, but still use it!).
Really great soup, goes together fast. I made it for dinner last night, we had two people over, and they loved it. Served with a loaf of NYT No-Knead bread and a salad. This will be a staple in my rotation! FYI: The tomato paste is not mentioned in the instructions, but I added it with the canned tomatoes. Thanks for such a great soup!
Thanks Jill! So glad you enjoyed the soup! And I fixed that omission, thanks! 😉
Dinner plan tonight was grilled cheese and tomato soup. Cool, easy and quick! The problem? No tomato soup!! Quickly researched ‘tomato soup canned tomatoes’ and this recipe popped up. I’ll admit, I was reluctant to try it because it just didn’t seem like it would work. Well, let me tell you a story! It was an absolute HIT with my wife and 5 kids. Every single one of them wanted more! This recipe is now on my permanent list of ‘Things that are easier, cheaper and tastier to cook than the store bought stuff’! Thank you so much for this recipe! As a side note, I added just a touch of basil and sugar before serving.
Great! Thanks for the comment! 😉
My husband loves this soup so much, I'm making it for the second time within a week! Thanks for yet another great recipe, Cathy!
Oh, I'm so happy to hear this! Thanks for the comment! 🙂
I live alone. Soup has to be good, because I'll be eating it for days. This one is really tasty!!! I did not add salt and used no or low sodium everything, and it is perfect.
So glad to hear this, thanks Linnea! 😉
Love , love love this soup. My husband wants it made every week since the pandemic. My morning sugars have gone down 90 points since I’ve gone plant based mostly with your recipes.
I made this last week and again this weekend..I love it, I add a whole head of cabbage to mine and a bag of spinach. Yum!!
Oh wow! I love cabbage. 🙂 Thanks Charlene!
Anyone try this in an instant pot ... about 12 minutes????