Tomato and Vegetable White Bean Soup

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Stirring a big pot of gluten-free Veggie and White Bean Stew

Hello and welcome to winter. Brrr.

Need a bowl of soup? Pull up a chair. I’ve got just the thing.

Cutting board with ingredients for making Easy Vegan and White Bean Soup

My bones crave warm things in colder months, especially hot soup and tea lattes.

This recipe was inspired by a soup from one of our favorite lunch spots back in Kansas. It’s warm, brothy, rich from tomato sauce and fired roasted tomatoes, and chock full of hearty veggies like squash, onion, carrot and potatoes. White beans add even more fiber and protein for extra staying power and a buttery finish.

Bowls of our 1-Pot Veggie and White Bean Stew with slices of bread

And oh my is it simple.

Just 1 pot required! Throw it all in, let it simmer, and in less than an hour you have enough soup to feed a crowd – or just yourself for the week. Either way, you win.

Big bowl of our soul-warming Veggie and White Bean Stew recipe

This soup is PERFECT for winter! It’s:

Loaded with veggies + kale
Hearty from white beans + potatoes
& Highly shareable

If you give this soup a try, please let us know! Leave a comment or tag a picture #minimalistbaker on Instagram! We see every one and it always makes our day. Cheers!

Bowl of Vegan White Bean Stew loaded with potatoes, kale, and tomatoes

Tomato and Vegetable White Bean Soup

A hearty 1-pot winter soup that's brothy and tomato-infused and chock-full of hearty veggies like squash, kale, and potatoes. White beans provide extra protein and a buttery finish. The perfect healthy lunch or dinner for colder months.
Author Minimalist Baker
Wooden spoon in a pot of Tomato and Vegetable White Bean Soup
4.84 from 68 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Course Entrée, Side, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 2 Tbsp olive, avocado, or coconut oil
  • 1 large white or yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup carrots (sliced)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 1 tsp dried basil, oregano and garlic powder
  • 1/2 pound red potatoes (quartered)
  • 2 medium yellow squash or zucchini (sliced)
  • 2 14.5-ounce cans fire-roasted tomatoes
  • 1 15-ounce can tomato sauce
  • 5 cups veggie stock (DIY or store-bought // add more salt if needed when using reduced sodium)
  • 1 15-ounce can white beans (rinsed and drained)
  • 3 cups kale (or other sturdy green // chopped)


  • Heat a large pot or dutch oven over medium heat and prep veggies.
  • Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.
  • Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.
  • Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.
  • Taste and adjust seasonings as needed. Serve with a hearty bread.


*Nutrition information is a rough estimate.
*Inspired by a seasonal soup from Tanya’s Soup Kitchen

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 220 Carbohydrates: 34 g Protein: 10 g Fat: 5.3 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 654 mg Fiber: 7.3 g Sugar: 9 g

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My Rating:

  1. Julie says

    I made this recipe last night and it was fantastic! I left out the olive oil and sauteed in water and I added a dash of cayenne but otherwise made it exactly as it is written. Amazing! Thank you!

  2. Donna says

    I made this two nights ago for dinner. Had plenty leftover for the next nights dinner too. I asked my husband what he wanted tonight and he said “do we have any more of that soup you made”. This would make the third night in a row of eating it. I think that pretty much says it all. Thank you for a delicious recipe!!

  3. catherine says

    This soup is excellent!! I love any soup with tomato as an ingredient The spices were balanced. I made this exactly as
    written, except no greens. I did not have any to add. Yummmm!!

  4. Mary says

    I would like to make this tomorrow. there is only 2 of us so was wondering if this is freezable?? I would think not. has anyone frozen this soup? maybe if I freeze half before I add the zucchini?? what do you advise?

      • Mary says

        Thank you so much for getting back to me so quickly. I really appreciate it. making it tomorrow or dinner! can’t wait! I will come back and post here how it goes.

      • Alice says

        This soup was delicious. I try follow Vegan as much as possible but am always Vegetarian. With that being said, one of my issues is that, to me, many recipes lack a depth of flavor. Not so with this soup!!! It is soooo very tasty. Next time I might add some brown rice.

    • Mary says

      Update: I made this and changed a couple of things because that is what I hand on hand. I used Imagine brand No chicken broth, in place of vegetable broth because that is what I had on hand. and I am not a big basil fan so used Italian seasoning in place of the basil and oregano. otherwise followed the recipe exactly. so so good! thank you again for a Great heartwarming recipe that will make anyone feel good eating it! we Loved it!

  5. Leona Eliasen says

    I am making this soup for Thanksgiving. What brand vegetable broth would you recommend? I don’t have time to make my own. Also, my friends have suggested Imagine or Pacific brands – wondering if one of those is more flavorful than the other? Help!!

  6. Kat says

    The best soup I’ve ever made! I’ve made it loads of times at this point for friends and family and everyone loves it! Thanks, Dana for putting together such delicious, healthful recipes!

  7. Nicole says

    Yummy soup, it reminds me of minestrone without the noodles. I appreciated the recipe yielding a big batch for lots of leftovers to freeze for lunches. I found it sharply tomato-y so I added a spoonful of raw sugar to help round/mellow it out and it worked well. I also cubed the potatoes rather than quartering so more bites would have potato. The instructions made it seem like the onion/carrot/garlic weren’t sauteed but I decided to sautee them for about 5 mins for flavor. I used red chard that I had on hand instead of kale.

  8. Beth Weston says

    I made this soup for dinner yesterday on a snowy February night, it was perfect! I was wanting something on the light side, so I omitted the potatoes and instead used about a cup of sliced celery. And I used one zucchini and one yellow squash – very colorful. It was perfect!! My husband went on about how delicious the broth was (very tomato-y). It was a big hit.
    It did make a giant sized pot, for which I was grateful! Thanks for another awesome dinner!!

  9. Teeny says

    I make this soup monthly and it is a hit at my home. I follow the recipe as written, but add more vegetable broth, another can of beans, baby red potatoes, and frozen corn to the pot. After my sister tried this soup, she started making it regularly with the modifications I mentioned. Thank you Dana for your delicious recipes ?