White bean tomato soup with parmesan

Here is a super easy, yet delicious soup recipe I have made multiple times. It’s great for those fall/winter evenings.


2 tbs olive oil

1 cup chopped onions

3 garlic cloves, crushed

14.5 oz diced tomato

28 oz whole plum tomatoes (chopped and sauce saved)

2 cans white beans

14.5 oz Chicken broth

1 tbs parsley

1 tsp salt

3/4 tsp dried oregano

1/4 tsp pepper

1/4 cup Parmesan cheese


Chop up onions. In a medium sized pot (that will be big enough for all the soup) add olive oil and saute onions until slightly browned. Add garlic, parsley, salt, pepper parley and oregano. Next add diced tomatoes and the plum tomatoes that have been cut, as well as the remaining sauce from the plum tomatoes. Next add the beans and chicken broth. Bring to a boil, then reduce to low heat and let simmer for about an hour, stirring every half hour. When soup is done, place in bowls or containers and add Parmesan cheese before serving.

 White bean tomato soup ingredients

 White bean tomato soup finished-i was able to get two large soup containers from the grocery store soup area and they fit perfectly! I was able to take the container to work and eat the delicious soup for several meals.

 Close up of the soup

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