Wooden spoon in a pot of Tomato and Vegetable White Bean Soup
4.83 from 57 votes

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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Category: Entree, 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)


  1. Heat a large pot or dutch oven over medium heat and prep veggies.
  2. Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.

  3. 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.
  4. Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.

  5. 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 Per Serving (1 of 6)