(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (15 oz each) fire-roasted diced tomatoes
2 cans (15 oz each) white beans, drained and rinsed
1 onion, chopped
Directions
Heat a large pot over medium heat. Add a drizzle of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the fire-roasted diced tomatoes to the pot and stir. Let them cook for 2-3 minutes to enhance their flavor.
Stir in the white beans and pour in enough water or vegetable broth to achieve your desired soup consistency.
Simmer the soup over low to medium heat for 15-20 minutes, allowing the flavors to meld together.
Taste and adjust seasoning with salt, pepper, and optional herbs like thyme or parsley.
Serve warm with crusty bread or a side salad for a complete meal.
Servings and Timing
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Add greens: Stir in spinach or kale during the last 5 minutes of cooking for added nutrition.
Spice it up: Add a pinch of red pepper flakes or a chopped jalapeño for a spicy kick.
Protein boost: Include cooked sausage, chicken, or tofu for a more filling meal.
Herbaceous touch: Garnish with fresh basil, oregano, or parsley for extra flavor.
Creamy version: Blend half the soup with an immersion blender for a thicker consistency.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the soup in portion-sized containers for up to 3 months.
Reheating: Reheat on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, microwave in a covered dish in 1-minute increments.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to roast them first to achieve the smoky flavor.
2. What type of white beans work best?
Cannellini, Great Northern, or navy beans are great options.
3. Is this soup spicy?
No, but you can add heat with red pepper flakes or chili powder if desired.
4. Can I make this in a slow cooker?
Yes, combine all ingredients and cook on low for 4-6 hours or high for 2-3 hours.
5. How can I thicken the soup?
Blend a portion of the soup or add a few tablespoons of mashed beans.
6. Can I use chicken broth instead of vegetable broth?
Yes, but it will no longer be vegan or vegetarian.
7. What can I serve with this soup?
Crusty bread, grilled cheese, or a fresh salad pair wonderfully.
8. How do I add more vegetables?
Carrots, celery, or bell peppers can be sautéed with the onions.
9. Can I make this soup oil-free?
Yes, sauté the onions in water or broth instead of oil.
10. Is this soup freezer-friendly?
Absolutely! It freezes well for quick and easy meals later.
Conclusion
Fire-Roasted White Bean Soup is a quick, nourishing, and versatile dish that delivers robust flavors with minimal effort. Whether you’re looking for a cozy meal or a make-ahead option, this soup fits the bill. Try it out today and savor the simplicity and deliciousness!
Fire-Roasted White Bean Soup is a smoky, hearty, and wholesome dish made with fire-roasted tomatoes, creamy white beans, and simple pantry staples. This naturally vegan and gluten-free soup is perfect for meal prep, quick dinners, or cozy evenings.
Ingredients
2 cans (15 oz each) fire-roasted diced tomatoes
2 cans (15 oz each) white beans, drained and rinsed
1 onion, chopped
Olive oil (for sautéing)
Water or vegetable broth (to achieve desired consistency)
Salt and pepper (to taste)
Optional herbs (e.g., thyme or parsley)
Instructions
Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the onion until soft and translucent, about 5 minutes.
Add fire-roasted diced tomatoes and stir, letting them cook for 2-3 minutes to enhance their flavor.
Stir in white beans and pour in water or vegetable broth to your desired consistency.
Simmer over low to medium heat for 15-20 minutes, allowing flavors to meld together.
Season with salt, pepper, and optional herbs. Serve warm with crusty bread or a salad.
Notes
Add spinach or kale for extra nutrition.
For a thicker soup, blend half with an immersion blender.