Hearty Roasted Tomato, Spinach, White Bean Soup

This rich and satisfying soup is the ultimate comfort food—perfect for a cozy weeknight dinner. Our recipe transforms simple pantry staples into a complex, robust soup, balancing the bright acidity of tomatoes with the earthy depth of white beans and fresh spinach.

The secret to this recipe is in the two-step process: blending a base of whole peeled tomatoes, tomato paste and cannellini beans for a silky texture, and then stirring in fire-roasted diced tomatoes, spinach and more cannellini beans for a burst of flavor and texture. Packed with fiber and protein, this soup is truly a hearty meal on its own.

Why You’ll Love This Recipe

  • Deep Flavor: The initial slow simmering of the herbs, aromatics, and tomato paste creates an intensely savory and rich foundation.

  • Nutrient-Dense: Loaded with immune-boosting spinach and plant-based protein from the white beans.

  • Perfect Texture: It achieves a lovely balance between a smooth, creamy base and chunky, satisfying whole ingredients.

  • Pantry-Friendly: Built mostly from canned goods, making it a quick and accessible meal anytime.

Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • ½ cup tomato paste

  • 1 (28-ounce) can whole peeled tomatoes

  • 2 cans (15-ounce each) cannellini beans (one for blending, one for texture)

  • 3 cups chicken or vegetable broth

  • 1 (15-ounce) can fire-roasted diced tomatoes

  • 10 ounces frozen spinach or 10 cups fresh baby spinach

  • 1 tsp oregano

  • 1 tsp basil

  • ½ tsp black pepper

  • ½ tsp salt

  • ½ tsp red pepper flakes (optional)

  • ½ cup grated Parmesan (optional, for topping)

    PRO TIP: Frozen greens offer equal nutrition at a better value, making them a smart and convenient alternative to fresh. Use them straight from the freezer—no need to thaw!

Instructions

  1. Sauté Aromatics: Heat oil in a large pot over medium heat. Cook the onions until tender (about 5 minutes), then add the garlic and cook until fragrant (1 minute). Stir in the tomato paste and cook for 2-3 minutes to deepen the color and flavor.

  2. Simmer Base: Add the whole peeled tomatoes, broth, one can of cannellini beans, and all seasonings (oregano, basil, pepper flakes, pepper, and salt). Simmer for 20 minutes, stirring occasionally.

  3. Blend: Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until completely smooth and creamy.

  4. Finish the Soup: Return the blended soup to the pot. Bring to a low simmer, then stir in the fire-roasted diced tomatoes, the second whole can of cannellini beans, and the spinach. Cook for another 15-20 minutes until the spinach is fully wilted and the flavors have married.

  5. Serve: Ladle hot soup into bowls and garnish with a generous sprinkling of grated Parmesan cheese or a light drizzle of extra virgin olive oil.

Makes 8 servings.

jamie mokComment