Chunky Tomato Soup with Cannellini Beans

Chunky Tomato Soup with Cannellini Beans

Mediterranean-inspired Chunky Tomato Soup is a hearty vegan meal featuring creamy white beans in a smoky tomato-based broth.

Ingredients

  • 1 Tablespoon olive oil)

    (or water for an oil-free version

  • 1 large onion

    finely chopped

  • 2 celery ribs

    finely chopped

  • 5 cloves garlic

    finely chopped

  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ cup tomato paste
  • 2 cans diced fire-roasted tomatoes)

    (14.5 ounces each

  • 2 teaspoons salt
    or to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups vegetable stock
  • 1 Tablespoon organic sugar)

    (cane or granulated white sugar

  • 3 cans cannellini beans or white kidney beans

    drained and rinsed), (14.5 ounces each

Directions

  1. 1

    In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat.

  2. 2

    Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.

  3. 3

    Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly.

  4. 4

    Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes.

  5. 5

    Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste, then serve.

Chunky Tomato Soup with Cannellini Beans

Chunky Tomato Soup with Cannellini Beans

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About this Recipe

Craving a bowl of comforting, deeply flavorful soup that feels both nourishing and satisfying? This Chunky Tomato Soup with Cannellini Beans delivers on all fronts, offering a hearty, vegan meal perfect for any day of the week.

What makes this soup truly special is the thoughtful combination of sweet fire-roasted tomatoes with a smoky kick from paprika and earthy cumin, all balanced by creamy cannellini beans. It transforms simple ingredients into a complex, robust flavor profile that will surprise and delight you.

Prepare for a richly textured soup, brimming with tender chunks of onion and celery, bright acidity from the tomatoes, and the comforting creaminess of white beans. The smoked paprika and cumin introduce a warm, inviting depth that elevates the entire dish, while a touch of organic sugar beautifully rounds out the flavors. This soup is naturally vegan and substantial enough to be a complete meal, leaving you feeling wonderfully satisfied without being heavy.

Customization & Variations

This recipe is incredibly versatile. For an oil-free version, simply swap the olive oil for water when sautéing your aromatics. While cannellini beans are specified for their creamy texture, you could experiment with other white beans like great northern or navy beans if those are what you have on hand. Feel free to adjust the amount of salt, pepper, or even add a pinch of chili flakes for extra heat to suit your taste.

This Chunky Tomato Soup with Cannellini Beans is a delightful main course for a cozy weeknight dinner or a light lunch. Serve it with a crusty slice of bread for dipping, a fresh green salad, or even a sprinkle of fresh herbs like basil or parsley for a pop of color and freshness.

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