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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
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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

  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).

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.

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