A hearty, wholesome tomato bean soup made with crushed tomatoes, cannellini beans, herbs, and garlic. Vegan, gluten-free, and perfect for meal prep or cozy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp olive oil
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1 yellow onion, diced
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2 carrots, diced (optional)
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2 celery stalks, diced (optional)
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3 garlic cloves, minced
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1 (28 oz) can crushed tomatoes
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1 tsp dried thyme
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1 bay leaf
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1/4 tsp crushed red pepper (optional)
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Salt and black pepper to taste
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4 cups vegetable broth
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2 (15 oz) cans cannellini beans, drained and rinsed
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2 cups chopped kale or spinach (optional)
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Fresh basil or parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–8 minutes.
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Add garlic and cook for 1 minute.
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Stir in tomatoes, thyme, bay leaf, crushed red pepper, salt, and pepper. Simmer for 5 minutes.
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Add broth and beans. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
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Optional: Use an immersion blender to purée part of the soup for a thicker texture.
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Stir in greens if using and cook for 5 more minutes.
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Remove bay leaf. Adjust seasoning and serve hot with garnishes.