Tomato & White Bean Vegetable Soup (Vegetarian)

Name: Tomato & White Bean Vegetable Soup (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces vegetable broth; 2 (15 ounce) cans white beans; 1 lb fresh asparagus, cut into bite-size pieces; 2 tablespoons olive oil; 3 carrots, peeled and sliced into thin coins; 1 cup frozen corn; 4 cups Baby Spinach; 1 (6 ounce) can tomato paste; salt & pepper; 3 tablespoons sugar; 1 tablespoon minced garlic; 2 tablespoons minced onions; 1 tablespoon mixed Italian herbs; 1 ½ cups water; ½ teaspoon crushed red pepper flakes; 1 dash cayenne pepper (optional)

Servings: persons

32 ounces vegetable broth
2 (15 ounce) cans white beans
1 lb fresh asparagus, cut into bite-size pieces
2 tablespoons olive oil
3 carrots, peeled and sliced into thin coins
1 cup frozen corn
4 cups Baby Spinach
1 (6 ounce) can tomato paste
salt & pepper
3 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons minced onions
1 tablespoon mixed Italian herbs
1 ½ cups water
½ teaspoon crushed red pepper flakes
1 dash cayenne pepper (optional)

1
Start by sauteeing garlic, crushed red pepper & onion in the olive oil in a large stewpot.
2
After about 20-30 seconds over medium heat, add asparagus and carrots, raise heat slightly and continue to stir occasionally for 5-6 minutes.
3
Add vegetable broth, tomato paste & water and bring to a simmer, stirring until tomato paste is well incorporated.
4
Add chopped herbs (I love fresh basil, thyme & oregeno, but I also use Mrs.
5
Dash when I don't have anything fresh on hand), sugar and salt.
6
I don't measure salt, but I'd guess I use about 1/2-1 teaspoons Allow this to simmer, covered for about 10 minutes.
7
Add 2 cans of white beans (do NOT drain them as the liquid packed in the beans help the soup to thicken) and bring back to a simmer.
8
At this point, taste the broth and add cayenne or a bit more salt to adjust to your preference.
9
Add corn and baby spinach, stirring gently, and simmer for an additional 5-6 minutes.
10
I love to serve this with garlic toast, cheese quesadillas, or just by itself topped with a bit of parmesan cheese.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 32 ounces vegetable broth, 2 (15 ounce) cans white beans, 1 lb fresh asparagus, cut into bite-size pieces, 2 tablespoons olive oil, and more.

Yes, Tomato & White Bean Vegetable Soup (Vegetarian) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!