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Fall Is for Soup: My Favorite Easy White Bean & Tomato Soup
There is something about fall that makes me want to slow down, put on a cozy hoodie, light a candle, and make a big pot of soup. Maybe it’s the shorter days ( because it stays hot here for a while). Maybe it’s the changing leaves. Or maybe it’s simply because soup is one of those meals that makes the whole house smell like home. Fall is my favorite time to get back into the kitchen and make simple, comforting meals that don’t require a long list of ingredients or hours standing over the stove. Also, my children are everywhere, so I don’t have time to cook really big meals that include veggies every night. One of my favorites is White Bean and Tomato Soup. It is easy, inexpensive, filling, and absolutely delicious and pretty low in calories. And the best part? You probably already have most of these ingredients sitting in your pantry.
Easy White Bean & Tomato Soup
This is one of those recipes that doesn’t require perfection. You can add more seasoning, extra vegetables, or more broth, depending on how you like your soup. And if you’re dairy-free, you can always take the cheese off.
Ingredients
- White beans
- Canned tomatoes
- Carrots
- Extra virgin olive oil
- Tomato paste
- Italian seasoning
- Vegetable broth
- Parmesan cheese
- Salt
- Black pepper
How I Make It
Start by adding a little extra virgin olive oil to a large pot over medium heat.
Add your chopped carrots and let them cook for a few minutes until they begin to soften. I like the crunch of a carrot, so I don’t let mine cook too long.
Next, add your tomato paste and stir it into the carrots and olive oil. Letting the tomato paste cook for a minute or two helps bring out even more flavor.
Add your canned tomatoes, white beans, and vegetable broth.
Then comes the seasoning!
Add Italian seasoning, salt, and black pepper to taste. Or you can add the garlic powder, onion powder, salt, and pepper. Just depending on your preference.
Bring everything to a gentle boil, then reduce the heat and let the soup simmer until the carrots are tender and all of those flavors have had time to come together.
Before serving, add some freshly grated Parmesan cheese on top.
That’s it! That is all.
Simple ingredients. One pot. A warm and comforting meal.
Make It Your Own
One of the reasons I love soup is because you don’t have to follow the recipe perfectly. If you have spinach in the refrigerator, throw some in. Have celery? Add it. Want more beans? Add another can. Prefer your soup thicker? Let it simmer a little longer. Want it more brothy? Add more vegetable broth. You could even serve it with a piece of crusty bread for dipping. And let’s be honest—the bread might be my favorite part. Especially if it’s homemade.
Why I Love Fall Soup
Fall cooking doesn’t have to be complicated. Sometimes the best meals are the ones you can make with a few simple ingredients while everyone is coming and going around the house. There’s something comforting about having a pot of soup simmering on the stove. It makes an ordinary day feel a little more special. And as a mom, I appreciate meals that are easy to make, don’t require a ton of dishes, and can stretch into leftovers. This soup checks all three boxes.
My Fall Soup Philosophy
I’m learning to embrace a slower, simpler approach to life, and I think that shows up in the way I cook. In my home, we typically want an overcomplicated meal, something starchy, something fried or grilled, and a veggie goes with every meal. I cannot do that every day. And fast food just doesn’t taste the same. I want food that tastes good. I want meals my family will actually eat. And I want recipes that fit into real life. That’s why this White Bean and Tomato Soup has become one of my fall favorites. So grab your favorite pot, put on your favorite podcast, and make yourself a warm bowl. Fall is my favorite time of the year. Take a little time to enjoy it.
White Bean & Tomato Soup at a Glance
Prep: About 10 minutes
Cook: About 25–30 minutes
Difficulty: Easy
Best for: A cozy fall lunch or dinner
Serve with: Crusty bread and extra Parmesan
And if you make it, don’t forget the most important ingredient:
Enjoy it slowly.
Basically
