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Rustic Tomato and White Bean Soup

A variety of pantry staples like cannellini beans and canned tomatoes make this soup both a budget-friendly and effortless dinner option.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
321 calories per serving


> 1 red bell pepper
> 1 (15 oz) can cannellini beans
> 2 tbsp olive oil
> 1 (8 oz) pkg sliced white mushrooms
> 1 (14.5 oz) can diced tomatoes
> 1/2 (28 oz) can tomato puree
> 1 (6 oz) pkg baby kale
> 1 (2 oz) chunk Parmesan cheese


Remove the stem and seeds from the pepper and cut into ½-inch pieces. Drain and rinse the beans.
In a large pot, heat the oil on medium. Add the mushrooms and bell pepper and cook 5 min., until mushrooms are almost tender, stirring often. Season with salt. Add the diced tomatoes, tomato purée, and 2 cups water. Heat to a boil and reduce heat to medium. Simmer 12–14 min., until vegetables are tender, stirring occasionally. Stir in beans and kale. Cook 2 min., until kale wilts.
Divide among 4 bowls. With vegetable peeler, shave the Parmesan over soup.

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