Tomato Basil & White Bean Soup

  • 0 minutes
  • 10 ingredients
  • 7 steps


  • 1 TB extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup white onion (or 1 small onion), diced
  • 1/8 tsp salt
  • 1 (28 oz.) can diced tomatoes
  • 1 (15.5 oz) can great northern beans, drained and rinsed
  • 1 cup vegetable broth
  • 1/8 tsp red pepper flakes
  • 2 teaspoons dried basil
  • Optional garnish: fresh basil, croutons or shredded mozzarella cheese


  1. Heat oil in large sauce pan over medium heat.
  2. Add the onion, garlic and salt and cook until the onions are softened. This takes about 3-5 minutes.
  3. Add the tomatoes, beans, vegetable broth, red pepper flakes and dried basil. Stir until ingredients are combined and bring to a boil.
  4. Reduce the heat to medium and let simmer for 10-15 minutes.
  5. After the soup has simmered, pour into a blender and puree until smooth. Serve immediately or return to pan and continue to keep warm on low heat until ready to serve.
  6. Garnish with fresh basil, croutons or shredded mozzarella cheese.
  7. Makes about 4 (1 cup) servings.
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