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Smoky White Bean & Tomato Soup

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 8 to 10 (makes about 11 cups) 1x


  • 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


  1. 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.
  2. 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.
  3. Stir in the cabbage, and cook for another 10 minutes (or until the carrots and celery are tender).


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.


  • Serving Size: 1 cup (335g)
  • Calories: 123
  • Sugar: 5g
  • Sodium: 66g
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 7g
  • Protein: 7g
  • Cholesterol: 0g