Go Back
–+ servings
Tomato Bean Soup
Tomato Bean Soup is a hearty, comforting dish that combines vegetables, beans, and tomatoes in a rich vegetable broth. This recipe balances earthy beans with the sweetness of carrots, zucchini, and onions, while red pepper flakes add a hint of spice. Its simplicity makes it a favorite for busy weeknights, yet it has enough depth of flavor to satisfy as a main meal. Often enjoyed with crusty bread, it’s a nourishing and wholesome soup that reflects the rustic, resourceful tradition of vegetable-and-bean cooking found across Mediterranean and American kitchens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Mediterranean
Servings 6
Calories 190 kcal

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic (pressed)
  • 1 stalk celery (chopped)
  • 2 onions (small, chopped)
  • ½ tsp red pepper flakes (or to taste)
  • 1 zucchini (small, sliced)
  • 2 carrots (peeled and chopped)
  • 4 cups vegetable broth
  • 15 oz small white beans, (drained and rinsed)
  • 16 oz tomato sauce
  • 14½ oz diced tomatoes
  • 10 oz frozen cut green beans

Instructions
 

Step 1: Sauté Aromatics

  • Heat olive oil in a soup pot. Add garlic, celery, and onions. Sprinkle in red pepper flakes. Cook until softened and lightly browned.

Step 2: Add Vegetables

  • Stir in zucchini and carrots. Cook for about 5 minutes until slightly tender.

Step 3: Build the Base

  • Pour in the vegetable broth. Add white beans, tomato sauce, and diced tomatoes. Stir well.

Step 4: Add Green Beans

  • Mix in the frozen green beans.

Step 5: Simmer and Serve

  • Bring to a simmer and cook for 20–25 minutes, until vegetables are tender and flavors meld. Adjust seasoning if needed. Serve hot.

Tips

  • Use low-sodium broth and canned tomatoes to reduce overall sodium.
  • Add pasta or barley to make it heartier.
  • Stir in chopped spinach or kale at the end for extra greens.
  • Swap white beans for chickpeas or kidney beans.
  • Add parmesan rind while simmering for Italian flavor (omit for vegan).
  • Increase red pepper flakes for a spicier soup.
  • Use fresh tomatoes in summer instead of canned.
  • This soup freezes well for later meals.

Nutrition

Calories: 190kcalCarbohydrates: 34gProtein: 8gFat: 4gSaturated Fat: 0.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.9gSodium: 590mgPotassium: 830mgFiber: 9gSugar: 8gVitamin A: 5100IUVitamin C: 32mgCalcium: 95mgIron: 3.5mg
Keyword comfort food, easy dinner, healthy soup, one-pot soup, tomato bean soup, vegetable soup, vegetarian soup
Tried this recipe?Let us know how it was!