Quick Facts
Time: 35 minutes total (10 prep / 25 cook) • Yield: 4–6 bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, GF
Introduction
Tomato soup meets weeknight practicality: tomato soup that’s hearty, bright, and ready in 35 minutes. This Tuscan-inspired bowl simmers a tomato-garlic broth with cannellini beans, rosemary, and kale, then finishes with a swirl of olive oil and a squeeze of lemon for lift. The flavor is equal parts savory and fresh—herby tomatoes, creamy white beans, and tender greens in a broth that feels light yet satisfying. The texture is brothy with plenty to bite into, and the lemon at the end keeps it lively instead of heavy. If you’re hunting for Fall Soup Recipes that won’t take all night, this one-pan wonder is perfect for families, meal prep, and budget-friendly dinners that still feel special.
Craving more cozy bowls like this? Browse our best Tomato Soup recipes for fresh, weeknight-ready ideas.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge.
- Balanced flavor: acid, herbs, and a touch of heat.
- Great leftovers: reheats beautifully the next day.
Tomato Soup — Tuscan White Bean & Kale (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 4–6 bowls
- Diet: Vegan
Description
Tuscan-inspired tomato soup with cannellini beans and kale: bright, savory, and satisfying in 35 minutes. Herb-bloomed tomato broth, creamy beans, tender greens, and a fresh lemon/olive oil finish.
Ingredients
2 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
4 cloves garlic, thinly sliced
1 rib celery, diced
1 medium carrot, diced
1 tsp dried rosemary (or 2 tsp fresh, chopped)
1 tsp dried basil
1/4–1/2 tsp red pepper flakes, to taste
1 (28-oz) can crushed tomatoes (or whole peeled, crushed by hand)
4 cups low-sodium vegetable broth
2 (15-oz) cans cannellini beans, drained and rinsed
3 packed cups chopped kale (lacinato or curly), ribs removed
1/2 tsp fine sea salt, plus more to taste
Black pepper, to taste
1 lemon (zest + 2–3 tsp juice)
Extra-virgin olive oil, for finishing
Instructions
1) Sauté base (5–6 min): Heat oil in a heavy pot over medium. Add onion, celery, carrot + a pinch of salt; cook until translucent.
2) Bloom aromatics (30–60 sec): Stir in garlic, rosemary, basil, and red pepper flakes until fragrant.
3) Add liquids (1 min): Add crushed tomatoes and broth; scrape up browned bits.
4) Simmer (10 min): Bring to a gentle simmer to marry flavors.
5) Beans in (5 min): Stir in cannellini beans; simmer to heat through and soften slightly.
6) Greens last (3–4 min): Add kale; cook until tender and deep green.
7) Finish (off heat): Stir in lemon zest and juice; season with salt and black pepper. Adjust acid/heat.
8) Serve: Ladle into bowls and finish with a light drizzle of olive oil.
Notes
Must-haves: tomatoes, beans, aromatics, herb + acid. Flexible: kale, carrot, chili.
Subs: any white bean; kale ↔ spinach/chard; add zucchini/pepper; swap chili for smoked paprika; stir in cooked small pasta or rice for extra heartiness.
Make-ahead/Storage: Keeps 3–4 days refrigerated; up to 3 months frozen. Reheat gently with a splash of broth and a squeeze of lemon.
Creamy option: Blend 1–2 cups and return; or whisk in 1/3 cup plain unsweetened yogurt off heat (tempered).
Toppings: Herbed croutons, toasted pine nuts, basil/parsley, lemon zest, chili oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Tuscan-inspired / Italian
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, thinly sliced
- 1 rib celery, diced
- 1 medium carrot, diced
- 1 tsp dried rosemary (or 2 tsp fresh, chopped)
- 1 tsp dried basil
- 1/4–1/2 tsp red pepper flakes, to taste
- 1 (28-oz) can crushed tomatoes (or whole peeled, crushed by hand)
- 4 cups low-sodium vegetable broth
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 3 packed cups chopped kale (lacinato or curly), ribs removed
- 1/2 tsp fine sea salt, plus more to taste
- Black pepper, to taste
- 1 lemon (zest + 2–3 tsp juice)
- Extra-virgin olive oil, for finishing
What each ingredient does:
Olive oil: carries flavor. Onion/celery/carrot: sweet base. Garlic: aromatic punch. Rosemary/basil: Italian Soup notes. Chili flakes: gentle warmth. Tomatoes: savory body. Veg broth: adjustable seasoning. Beans: creamy protein and fiber. Kale: color + texture. Salt/pepper: balance. Lemon: brightness at the end. EVOO finish: silk and aroma.
Must-haves vs. flexible: Must-haves are tomatoes, beans, aromatics, and some form of herb/acid. Kale, carrot, and chili are flexible.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: No celery? Add extra onion or a pinch of celery seed.
- Protein/Beans: Any white bean works (great northern, navy).
- Veg: Swap kale for spinach or Swiss chard; add zucchini or diced bell pepper.
- Starch: Stir in cooked small pasta or rice for a heartier Pasta Soup Recipes vibe.
- Heat: Use a pinch of smoked paprika instead of chili flakes for warmth.
- Diet swaps: Already Vegan/GF. For creamier vibes like Creamy Tomato Basil Soup, blend 1 cup of the soup and stir back in.
- Budget/time savers: Use frozen diced onions or mirepoix; canned beans reduce cook time.
Equipment Notes
A heavy 6-quart Dutch oven or soup pot distributes heat evenly. Wooden spoon for stirring and a ladle for serving. An immersion blender is optional if you want to partially blend for body. Keep a small citrus squeezer for quick lemon finishing. If using pasta, a 10-inch pot still works—just watch volume.
Step-by-Step
- Sauté base (5–6 min): Warm olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook until the onion turns translucent; this builds sweetness.
- Bloom aromatics (1 min): Stir in garlic, rosemary, basil, and chili flakes. Cook 30–60 seconds until fragrant—blooming wakes up dried herbs.
- Tomato + broth (1 min): Add crushed tomatoes and vegetable broth; stir, scraping any browned bits—flavor insurance.
- Simmer (10 min): Bring to a gentle simmer to marry flavors. Keep it steady, not raging.
- Beans in (5 min): Stir in cannellini beans; simmer to heat through and soften slightly.
- Greens last (3–4 min): Add kale, stirring until tender and deep green.
- Finish (off heat): Add lemon zest and juice, black pepper, and taste for salt/acid/heat.
- Serve: Ladle into bowls and finish with a thread of EVOO.
Doneness cues: Greens are tender but vibrant; beans are creamy; broth is flavorful and lightly glossy.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop aromatics and kale 1–2 days ahead; store in airtight containers.
- Fridge: Keeps 3–4 days; beans continue to absorb broth (add splash of stock or water when reheating).
- Freeze: Up to 3 months. Cool fully, pack in freezer containers, and leave headspace. Add fresh lemon and herbs after thawing.
- Reheat: Gentle stovetop heat; add a splash of broth and a squeeze of lemon to revive.
How to Lighten / Make It Creamy
- Lighten: Use 1 tbsp oil and more broth; add extra kale or diced zucchini for volume.
- Creamy: Blend 1–2 cups of the soup and stir back; or whisk in 1/3 cup plain unsweetened yogurt off heat (temper first to prevent curdling).
Toppings, Garnishes & Finishes
Crunch: Herbed croutons, toasted pine nuts.
Fresh: Basil, parsley, or lemon zest.
Tang/Heat: Extra lemon, a drizzle of chili oil, or more flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread, garlicky toast, or a simple arugula salad with balsamic. For a cozier spread, add roasted broccoli or a pot of fluffy rice to pour the broth over. Sparkling water with lemon or a crisp nonalcoholic spritz pairs nicely.
Scaling the Recipe
To double, use an 8-quart pot and add an extra 1/2 cup broth to keep it soupy; simmer a few minutes longer. To halve, keep the same simmer time for flavor; watch salt—season gradually.
Nutrition & Dietary Notes
Naturally vegan and gluten-free. Beans bring plant protein and fiber; kale adds iron and vitamin K. If adding pasta, pick a GF small shape for gluten-free needs.
Troubleshooting
- Too salty? Add a splash of water/broth and lemon.
- Too bland? Salt in small pinches, then lemon and a drizzle of olive oil.
- Too watery? Simmer uncovered 5–10 minutes or blend a cup and return.
- Overcooked greens? Stir in a handful of fresh kale right before serving.
FAQs
Can I use frozen or precut veggies? Yes—mirepoix blends work; add 1–2 extra minutes to cook off moisture.
Best bean swap? Great Northern or navy beans keep the creamy bite.
How do I keep it from drying out when reheating? Add 1/4 cup broth per bowl and rewarm gently.
Dairy-free and gluten-free? It already is; keep add-ins GF.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months frozen.
Variations
- Lemony Herb: Add extra zest and chopped dill/parsley at the end.
- Spicy Chipotle: Stir in 1 tsp chipotle in adobo; balance with a touch of honey and more lemon.
- Creamy Parmesan: Blend some soup for body and finish with grated aged cheese (skip for vegan).
Chef Notes / Test Kitchen Tips
The biggest flavor jump comes from blooming the herbs and chili in oil before adding liquids, and from finishing with lemon. Keep the simmer gentle—rolling boils can toughen beans and muddy flavors. Most pots are perfect between 18–22 minutes after adding tomatoes and broth; taste at 20.
Conclusion
This is the weeknight bowl that works hard for you: fast prep, bright flavor, and satisfying texture. It keeps 3–4 days, so you’re set for lunches too. If you make it, leave a rating and share your tweaks—I’d love to hear your riff on this Tuscan favorite.
When you make it, rate the recipe—and save a few more cozy soup recipes for later.
