Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Tomato and White Bean Soup
with pasta

Active: 25 Total: 40
This is a cozy classic soup that's loaded with vegetables. Stirring salsa into the soup at the end of cooking gives it great flavor. (We used a similar method in this Italian version.)
Tags

Ingredients

Metric
Servings:
4
Tomato and White Bean Soup:
  • Garlic - 2 cloves, chopped
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, sliced
  • Celery - 2 stalks, sliced
  • Sun-dried tomatoes in oil - 8, drained and chopped
  • Beans, navy or cannellini (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Thyme, dried - 1/2 tsp
  • Stock, any type - 5 cups
  • Tomatoes, diced (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Salsa, store-bought - 1/2 cup
Pasta:
  • Pasta, any small shape - 6 oz

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Garlic / Onions / Carrots / Celery / Sun-dried tomatoes - Prep as directed. Combine garlic, onions, carrots, and celery. Store sun-dried tomatoes separately. (Can be done up to 5 days ahead)
  2. Pasta - Cook pasta according to package directions. If prepping ahead, toss with some oil to prevent sticking. (Can be done up to 5 days ahead)
  3. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven with oil over medium heat. Add garlic, onions, carrots, and celery with some salt. Saute until vegetables are very tender. Stir in dried thyme and sun-dried tomatoes for 1 minute.
  2. Add stock, diced tomatoes, beans, and bay leaves. Bring to a simmer. Simmer for 10 minutes to let the flavors develop.
  3. Remove bay leaves from soup and stir in salsa. Taste and season with some salt and pepper.
  4. Divide cooked pasta between serving bowls. Ladle hot soup over top. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (32)
Gluten-free (3)
No ratings yet.
Paleo (0)
Vegetarian (6)

Most Helpful

Big hit with the kids!! I ended up using miso instead of salsa

By: Talia
Posted: Jan 24, 2021
Diet: Original
1 Helpful

21 reviews

Skipped the salsa, added fresh dill, because that's how my family always makes it. Quick and easy.

By: Kate
Posted: Feb 01, 2021
Diet: Gluten-free
0 Helpful

We liked it, but not a favorite. Something was off from chicken soup I normally make. Might have been too much onion and I definitely should have sauteed them instead of putting them raw in the crockpot.

By: Barbie
Posted: Feb 01, 2021
Diet: Original
0 Helpful

Delicious and super fast, easy to make ahead too! All kids loved

By: Markell
Posted: Jan 30, 2021
Diet: Vegetarian
0 Helpful

Skipped the salsa, put a dash of chili garlic sauce in my individual bowl, so good!

By: Kristin
Posted: Jan 29, 2021
Diet: Original
0 Helpful

This was really good, and the addition of salsa at the end was great.

By: Angela
Posted: Jan 26, 2021
Diet: Original
0 Helpful

I used this recipe as a framework and then added a whole bunch more veggies - giving 4 stars because I think without the added veggies, it might have been a little lackluster, but with the added veggies, it was delicious. I used butter at two steps - first with the oil to saute/brown the chicken and then as called for in the recipe during the veggie saute. I also added leeks and red and green bell pepper to the veggie saute step. I used fresh thyme, rosemary and savory for flavor. I added a can of fire roasted diced tomatoes to the saute after the herbs. I added kale/ zucchini towards the end with the stock and salsa. I plopped the whole chicken breasts back into the soup at the end so that they would shred easier without overcooking.

By: Maggie
Posted: Jan 25, 2021
Diet: Original
0 Helpful