Hello and welcome to winter. Brrr.
Need a bowl of soup? Pull up a chair. I’ve got just the thing.
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.
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.
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!
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. Print SAVE SAVED
Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 6Course Entree, Side, SoupCuisine Gluten-Free, VeganFreezer Friendly 1 monthDoes it keep? 4-5 Daysfrom votes
Prevent your screen from going dark
US Customary – Metric2 Tbsp olive, avocado, or coconut oil1 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 powder1/2 pound red potatoes (quartered)2 medium yellow squash or zucchini (sliced)2 14.5-ounce cans fire-roasted tomatoes1 15-ounce can tomato sauce5 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