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Quick Tomato and Bean Soup Provençal

Shruthi
Quick Tomato and Bean Soup Provençal is a hearty, Mediterranean-inspired soup made with tomatoes, white beans, garlic, and herbs.
Ready in approximately 30 minutes using convenient pantry ingredients.
Features tender white beans simmered in a flavorful tomato broth.
Uses olive oil, garlic, thyme, and oregano for classic Provençal-inspired flavor.
Offers a satisfying vegetarian meal with plant-based protein and fiber.
Pairs perfectly with crusty French bread, toast, or a fresh green salad.
Easy to customize with seasonal vegetables, leafy greens, and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine French-inspired Provençal
Servings 4
Calories 360 kcal

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (14–15 oz / 400 g) diced tomatoes
  • 2 cans (15 oz / 425 g each) cannellini or great Northern beans, drained and rinsed
  • 3 cups (720 ml) vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh baby spinach (optional)
  • 1 tablespoon chopped fresh parsley or basil
  • 1 teaspoon lemon juice, or to taste

Instructions
 

  • Chop the onion and optional carrot, mince the garlic, and drain and rinse the canned beans under cool running water. Measure the herbs, tomato paste, and vegetable broth so everything is ready before cooking.
  • Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and carrot, if using, and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30–60 seconds until fragrant. Avoid browning the garlic too much.
  • Stir in the tomato paste and cook for about 1 minute to deepen its flavor. Add the diced tomatoes, dried thyme, oregano, and black pepper. Stir well, allowing the tomatoes to blend with the softened vegetables and herbs.
  • Pour in the vegetable broth and add the rinsed white beans and bay leaf. Stir gently to combine. Bring the soup to a gentle boil, then reduce the heat to low so it simmers without splashing.
  • Cover partially and simmer for 12–15 minutes, stirring occasionally. The beans will absorb the tomato and herb flavors as the broth becomes richer. For a thicker consistency, mash a small portion of the beans against the side of the pot or blend one cup of soup and return it to the pot.
  • Remove the bay leaf. Stir in the optional baby spinach and cook for 1–2 minutes until wilted. Add the lemon juice, taste, and adjust the salt and pepper. Finish with fresh parsley or basil and a small drizzle of olive oil. Serve hot with crusty bread.

Notes

  1. Choose quality tomatoes: Good canned diced tomatoes provide excellent flavor year-round. Use ripe fresh tomatoes when they are in season.
  2. Rinse canned beans: Draining and rinsing helps remove excess canning liquid and allows you to control the soup's flavor and sodium.
  3. Use cannellini beans: These beans have a creamy texture that works especially well in tomato-based soups.
  4. Adjust the consistency: Add extra broth for a thinner soup or mash some beans for a naturally thicker texture.
  5. Balance the acidity: A little lemon juice brightens the tomato flavor. If the tomatoes taste especially acidic, a small pinch of sugar may help.
  6. Choose vegetable broth: A good-quality vegetable broth keeps the soup vegetarian and enhances its savory taste.
  7. Add greens near the end: Spinach or other tender leafy greens retain their color and texture when added shortly before serving.
  8. Let the flavors develop: The soup tastes wonderful immediately, but the flavors often become even more harmonious after resting briefly.

 

Keyword Easy white bean soup, French tomato bean soup recipe, Healthy tomato and white bean soup, Mediterranean tomato soup, Provençal vegetable soup, Quick Tomato and Bean Soup Provençal