This soup is both filling and nutritious, offering a balanced mix of vegetables, plant-based protein, and bold flavor. It’s easy to prepare in one pot and uses simple pantry ingredients. The beans make it hearty enough to be a full meal, while the greens add freshness and color. It’s also highly adaptable to what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) olive oil onion, chopped garlic, minced canned or fresh tomatoes vegetable broth cooked or canned beans (such as cannellini, kidney, or chickpeas) leafy greens (such as spinach, kale, or Swiss chard) carrot, diced celery, diced dried oregano dried basil salt black pepper red pepper flakes (optional)
Directions
Start by heating olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5–7 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the tomatoes and vegetable broth, stirring to combine.
Bring the soup to a gentle simmer, then add the beans along with dried oregano and basil. Let it cook for about 10–15 minutes to allow the flavors to develop.
Add the leafy greens and cook for another 3–5 minutes until wilted and tender. Season with salt, black pepper, and red pepper flakes if using.
Taste and adjust seasoning as needed, then serve warm.
Servings and timing
This recipe serves 4–6 people. Preparation time: 10–15 minutes Cooking time: 20–25 minutes Total time: approximately 35–40 minutes
Variations
You can add small pasta or rice to make the soup even more filling. Swap the beans for lentils for a different texture. Add a splash of cream or coconut milk for a richer version. Fresh herbs like parsley or thyme can enhance the flavor even more.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. This soup also freezes well for up to 3 months—just thaw and reheat when needed.
FAQs
Can I use dried beans instead of canned?
Yes, just cook them fully before adding to the soup.
What greens work best?
Spinach, kale, and Swiss chard are all great options.
Is this soup vegan?
Yes, it’s completely plant-based.
Can I make this soup thicker?
You can mash some of the beans or blend a portion of the soup.
Can I add meat?
Yes, cooked sausage or chicken can be added if desired.
What can I serve with this soup?
It pairs well with crusty bread or a side salad.
Can I freeze this soup?
Yes, it freezes very well for later use.
How do I reduce acidity from tomatoes?
Add a pinch of sugar or a splash of cream to balance the flavor.
Can I use fresh tomatoes?
Yes, just chop them and adjust cooking time as needed.
How long does it last in the fridge?
Up to 4 days when stored properly.
Conclusion
Hearty Tomato Soup with Beans & Greens is a simple yet satisfying meal that brings warmth and nutrition to your table. With its rich flavors and wholesome ingredients, it’s a go-to recipe for comfort and convenience.
This Hearty Tomato Soup with Beans & Greens is a comforting, nutritious one-pot meal made with rich tomatoes, protein-packed beans, and fresh leafy greens. Perfect for a cozy dinner, this easy vegan soup is filling, flavorful, and ideal for meal prep.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups canned or fresh tomatoes
3–4 cups vegetable broth
1½ cups cooked or canned beans (cannellini, kidney, or chickpeas), drained and rinsed
2 cups leafy greens (spinach, kale, or Swiss chard)
1 carrot, diced
1 celery stalk, diced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt, to taste
Black pepper, to taste
¼ teaspoon red pepper flakes (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery, and sauté for 5–7 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add tomatoes and vegetable broth, stirring to combine.
Bring to a gentle simmer.
Add beans, oregano, and basil. Cook for 10–15 minutes to develop flavor.
Stir in leafy greens and cook for 3–5 minutes until wilted.
Season with salt, black pepper, and red pepper flakes if using.
Taste, adjust seasoning, and serve warm.
Notes
Mash some beans or blend part of the soup for a thicker texture.Add pasta or rice for a more filling variation.Use lentils instead of beans for a different twist.Add a splash of cream or coconut milk for extra richness
