Close up of bowl of Smoky Tomato White Bean Soup
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5 from 5 votes

Smoky Tomato and White Bean Soup

Serve this brimming-with-flavor soup in deep bowls that you
can cozily wrap your hands around on a chilly evening. It’s easy to make, easy
to eat and one of those recipes that gets even more flavorful with time, so it
is perfect for making ahead. It even freezes well. My No-Knead Focaccia (page
121) is its perfect partner.
Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019.

Course Soup
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 274kcal
Author Amy Katz



  • 1 Tablespoon olive oil or water
  • 1 large onion finely chopped
  • 2 celery ribs finely chopped
  • 5 cloves garlic finely chopped
  • 1 teaspoon smoked paprika or chipotle powder
  • ½ teaspoon ground cumin
  • ¼ cup tomato paste
  • 27 ounces fire-roasted tomatoes (canned) chopped
  • 2 teaspoons salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups vegetable stock
  • 1 Tablespoon organic sugar (cane or granulated white sugar)
  • cups cannellini beans (or white kidney or lima beans) drained and rinsed


  • In a large skillet, heat the olive oil or water (for oil-free cooking) over medium heat.
  • Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
  • Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly.
  • Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes.
  • Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve.
    I like the soup chunky, but you can use an immersion blender right in the pan to make it
    smoother and creamier, if you want to.


Tips: Make this soup with only 11/2 to 2 cups (360 to 480 ml) of stock instead of 3 cups (720 ml), so it’s more like a thick stew, and serve it over rice, quinoa or couscous.
Amy's tips:
To freeze, divide the cooled soup into individual portions and place in glass containers. Leave at least 1/2 inch of space at the top, then cover with a lid and freeze. Defrost in the refrigerator and reheat before serving.
Refrigerated soup will last for a few days. It will thicken up quite a bit. If you prefer a thinner soup, add a little water or vegetable stock to the soup before reheating.
If you are following a low-sodium diet, choose reduced or no salt added vegetable stock, or use water instead. Taste and add salt as needed rather than using the 2 teaspoons suggested in the recipe.


Calories: 274kcal | Carbohydrates: 52g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Sodium: 2729mg | Potassium: 233mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1635IU | Vitamin C: 10.2mg | Calcium: 197mg | Iron: 6.3mg