Tomato Basil White Bean Soup
A rustic, comforting soup where creamy white beans meet sweet, tangy tomatoes and fragrant fresh basil. This one-pot meal comes together in about 30 minutes, making it perfect for busy weeknights when you want something hearty yet wholesome.
For 4 servings
- prep
Soak the beans overnight.
Place dried cannellini beans in a large bowl and cover with plenty of water. Let soak at room temperature for at least 8 hours or overnight. Drain and rinse before cooking.
TIPIf short on time, use the quick-soak method: boil beans for 2 minutes, then cover and let sit 1 hour. - boil · ~50 min
Cook the soaked beans.
Add drained beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 40 to 50 minutes. Drain and set aside.
TIPBeans are done when they can be easily mashed between your thumb and finger. - saute · ~7 min
Sauté the aromatics.
In the same large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 to 7 minutes.
- saute · ~1 min
Add garlic and oregano.
Stir in minced garlic and dried oregano. Cook for another minute until fragrant, being careful not to burn the garlic.
TIPBurnt garlic turns bitter and will ruin the soup's flavor. Keep the heat medium. - boil · ~15 min
Add tomatoes and simmer.
Add chopped tomatoes with their juices and the cooked beans to the pot. Pour in the water, add a pinch of salt, and stir well. Bring to a boil, then reduce heat and let the soup simmer gently for 15 minutes, allowing the flavors to meld.
- mix · ~1 min
Blend part of the soup for creaminess.
Using an immersion blender, pulse a few times directly in the pot to partially blend the soup, leaving plenty of whole beans and vegetable pieces for texture. Alternatively, transfer about 1 cup of soup to a blender, puree until smooth, and stir it back into the pot.
TIPFor a rustic texture, blend less. For a creamier soup, blend more. - mix
Finish with fresh basil and lemon.
Remove the pot from heat. Stir in the chopped fresh basil, lemon juice, and a pinch of black pepper. Taste and adjust salt if needed.
TIPAdding basil off the heat preserves its bright, fresh flavor. - serve
Ladle into bowls and serve warm.
Divide soup among serving bowls. Finish with a drizzle of olive oil and a few extra basil leaves if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak beans overnight for even tenderness and shorter simmer time.
- 2Save the bean cooking liquid and use it in place of water for extra flavor.
- 3Don't skip the lemon juice—it brightens the soup and balances the creamy beans.
- 4Blend only part of the soup to keep a rustic, chunky texture.
- 5Add fresh basil off the heat to preserve its bright, peppery flavor.
- 6For a thicker soup, mash a few cooked beans against the pot before simmering.
Adapt it for your goals.
Vegan creamy version
Replace water with unsweetened oat milk or cashew cream for an extra-lush, dairy-free soup that feels indulgent.
Spicy kickSpicy kick
Add 1/2 teaspoon red pepper flakes with the garlic for a warm, gentle heat that pairs well with the sweet tomatoes.
Protein boostProtein boost
Stir in 200g of chopped spinach or kale during the last 5 minutes of simmering for added iron and color.
Why this is on our healthy list.
Rich in Plant-Based Protein
Cannellini beans provide a substantial amount of protein and fiber, supporting satiety and muscle repair.
Heart-Healthy Fats
Olive oil contributes monounsaturated fats, which are known to support cardiovascular health.
Vitamin C from Tomatoes
Fresh tomatoes offer a good source of vitamin C, which aids immune function and collagen production.
Digestive Support from Fiber
The combination of beans, carrots, and celery delivers soluble and insoluble fiber to promote regular digestion.
Frequently asked questions
Yes, use two 400g cans of cannellini beans, drained and rinsed, and skip the initial soaking and boiling step.
