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+ servings
5 from 1 vote

White Bean Tomato Soup

by: claire cary

This vegan white bean tomato soup is cozy, creamy and so easy to make. This one pot recipe is perfect for a quick vegan weeknight dinner and is even freezer friendly! Packed with flavor and high in protein.
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Prep: 15 mins
Cook: 28 mins
Total: 43 mins


  • ½ cup diced white or yellow onion
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil or butter
  • 2 large carrots peeled and diced
  • 3 cans navy beans drained and rinsed
  • 1 30 ounce can fire roasted crushed tomatoes
  • 3 tablespoons tomato paste
  • 2 cups vegetable broth
  • ¼ cup parmesan see notes
  • ½ teaspoon salt or more, to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 cups chopped kale


  • Add the diced onion to a large pot with the olive oil.
  • Saute for about 5 minutes.
  • Add in the garlic and diced carrot.
  • Saute an additional 5 or so minutes.
  • Add in all ingredients aside from the kale and stir well.
  • Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
  • Take about 2 cups of soup and add to your blender. Puree until smooth.
  • Add back to the pot, then stir well.
  • Stir in the kale and let wilt.
  • Taste and adjust flavors as desired, adding more salt or spice if needed.
  • Serve warm and enjoy!


I love using navy beans because they're super small and pair well with the tomatoes. You can use cannellini beans if you can't find navy, or another small white bean.
I do not recommend chickpeas since they don't soften the same way regular white beans do.
Serving: 1cup / Calories: 288kcal / Carbohydrates: 44g / Protein: 15g / Fat: 7g / Fiber: 17g / Sugar: 3g

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