Overhead view of Tomato and White Bean Soup in a white bowl with black speckles with a pot of soup next to it on a white marble countertop

Tomato White Bean Soup

Start your week off with this simple Tomato White Bean Soup recipe – the perfect soup dish to make on a fall evening and eat from for the next couple days! This dish is not only easy, it’s full of vegetables and is vegetarian and vegan friendly. If you’re not vegan or dairy-free, you can swap the nutritional yeast for Parmesan cheese, if desired. This Italian-inspired soup is one of my new favorite ways to get a dose of veggies in my diet.

By using the canned tomatoes (I used Pastene’s small whole cherry tomatoes) and vegetable broth, this soup tastes like it’s been cooking for hours instead of just 45 minutes. The sugar is optional, but I find it balances out the acidity of the tomatoes. Also, feel free to use spinach instead of kale, if preferred.

Get more gluten-free soup recipes.


Overhead view of a white pot of Tomato and White Bean Soup with a metal ladle scooping out some soup

5 from 2 votes
Overhead view of Tomato and White Bean Soup in a white bowl with black speckles with a pot of soup next to it on a white marble countertop
Print Recipe

Gluten-Free Tomato White Bean Soup

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: Italian
Servings: 6 servings
Calories: 232kcal
Author: Gluten Free & More


  • 2 tablespoons Pastene olive oil
  • 1 white onion , diced
  • 3 carrots , peeled and chopped
  • 2 stalks celery , sliced
  • 4 cloves garlic , minced or grated
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 (14-ounce) cans Pastene Small Whole Cherry Tomatoes, undrained
  • 1 teaspoon sugar , optional
  • 4 cups gluten-free vegetable broth
  • 2 (14-ounce) cans Pastene White Kidney Beans , drained and rinsed
  • 4 cups baby kale
  • 1-2 tablespoons nutritional yeast


  • In a large stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are soft and the vegetables are starting to brown, about 10 minutes. Add the garlic, Italian seasoning, garlic and onion powders, red pepper flakes, and a large pinch of salt and pepper, and cook, stirring, for 30-60 seconds or until fragrant.
  • Add the canned tomatoes and cook for about 5 minutes, smashing some of the tomatoes. Stir in the sugar, if using. Add the vegetable broth and kidney beans and bring to a boil. Reduce heat, cover the pot, and simmer for about 30 minutes. Add the kale and nutritional yeast (start with 1 tablespoon, taste, and add more if desired), turn up the heat, and cook until the kale is wilted, 2-3 minutes. Taste and add more salt and pepper if desired.


Nutrition Facts
Gluten-Free Tomato White Bean Soup
Amount Per Serving
Calories 232 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 578mg24%
Potassium 929mg27%
Carbohydrates 37g12%
Fiber 13g52%
Sugar 10g11%
Protein 11g22%
Vitamin A 9778IU196%
Vitamin C 59mg72%
Calcium 226mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Beans Italian Kale Pastene Soup Tomato Soup Tomatoes Vegetables
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  1. December 20, 2022

    Great recipe! I am so happy with the flavor of this soup! My family and I loved it. Thanks for the recipe!

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