All recipes

Mediterranean · Soup

White Bean Tomato Spinach Soup in One Pot

A pantry-friendly soup of creamy white beans, tomatoes and spinach. Mash a few beans in the pot for body without adding cream.

By Chef Jeff

Jump to recipe
White Bean Tomato Spinach Soup in One Pot served ready to eat

Keep beans and tomatoes in the pantry and dinner is already halfway organized. This soup gets its body from the beans themselves, so you can skip the cream. The spinach goes in at the end for a brighter color and a little bite.

Simple swaps

Great northern beans work in place of cannellini. Chopped kale can replace spinach; simmer it longer until tender.

Make ahead and store

Refrigerate within 2 hours and use within 4 days, or freeze for up to 3 months. Reheat to a rolling boil, stirring.

More recipes to try

Good food. A plan that fits you.

My Diet Chef · By Chef Jeff

White Bean Tomato Spinach Soup in One Pot

Prep
10 min
Cook
20 min
Total
30 min
Serves
2

Ingredient amounts adjust with your selection. Cooking times and temperatures stay the same; use suitable cookware and cook in batches if needed.

Ingredients

  • 9 oz canned cannellini beans, drained and rinsed
  • 14 oz canned crushed tomatoes
  • 1 1/2 cups low-sodium vegetable broth
  • 2 cups baby spinach
  • 1 1/2 garlic cloves, minced
  • 1/2 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/8 tsp fine salt

Let's cook

  1. Warm olive oil in a large saucepan over medium heat. Stir in garlic and oregano for 30 seconds.
  2. Add tomatoes, broth, beans and salt. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
  3. Mash some beans against the side of the pot with a wooden spoon to thicken the broth.
  4. Stir in spinach and simmer for 2–3 minutes until wilted. Divide among serving bowls.

Estimated nutrition per serving

Calories
290 kcal
Protein
17.1 g
Total carbs
50.1 g
Fiber
12.6 g
Fat
4.6 g

Estimates vary with brands, ingredient sizes and substitutions. Includes all listed oil; optional extras are excluded. Nutrition stays per serving when you change the batch size. Reference data: USDA FoodData Central.

Calculation assumptions

Uses generic vegetable broth for macronutrient estimates; choose low-sodium broth as listed. Cooked, drained beans approximate rinsed canned beans; can yields vary.