A hearty, tomato-forward white bean soup studded with tender sun-dried tomatoes and wilted spinach, finished with bright lemon and a savory Parmesan note. Creamy from lightly mashed beans with a chunky, comforting texture—perfect served hot in bowls, optionally with crusty bread.
Tomato-Sunshine One-Pot Soup
A quick, comforting one-pot soup that balances concentrated sun-dried tomato richness with bright lemon and a silky, lightly mashed white bean base.
This is the kind of weeknight soup that feels like dinner and a hug at once: sun-dried tomatoes give a deep, tomato-forward punch while cannellini beans, gently mashed, create a creamy-but-chunky body that still lets you spoon up tender beans and ribbons of wilted spinach. A finishing squeeze of lemon and a dusting of Parmesan (or a savory sprinkle if you prefer) lift the whole pot so it never tastes heavy.
The method is deliberately simple and built around one pot. Start with olive oil and a quick sofrito of finely chopped onion, carrot, and celery until soft and fragrant, then stir in garlic, chopped sun-dried tomatoes and tomato paste so the paste can bloom and the tomatoes warm through. Add thyme, smoked paprika, a bay leaf, drained cannellini beans and low-sodium vegetable broth, bring to a gentle simmer, and in about 20–25 minutes you’ve got a rich, layered soup with minimal hands-on time.
Small adjustments make a big difference: lightly mash some of the beans with a spoon for creaminess (or use an immersion blender for an even silkier finish), and taste for lemon and salt at the end to brighten the flavors. The soup keeps and reheats splendidly, so it’s an easy make-ahead dinner or quick lunch; serve with crusty bread for dunking or a green salad to keep things fresh.
Overall, this is tomato comfort without being heavy — smoky, tangy notes from the sun-dried tomatoes and paprika play against the mellow beans and bright lemon, creating a satisfying bowl that comes together fast and rewards leftovers.
Ingredients
How to Make One-Pot Sun-Dried Tomato White Bean Soup
- Drain the sun-dried tomatoes and roughly chop them; drain and rinse the cannellini beans. Peel and finely chop the onion, carrot, and celery; mince the garlic.
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–7 minutes.
- Add the garlic, chopped sun-dried tomatoes, and tomato paste and cook, stirring, for 1–2 minutes to bloom the tomato paste and warm the tomatoes.
- Stir in the dried thyme, smoked paprika, bay leaf, drained cannellini beans, and the vegetable broth. Increase heat to bring the pot to a gentle simmer.
- Reduce heat to medium-low and simmer uncovered for 12–15 minutes to meld flavors. Use a potato masher or the back of a large spoon to mash about one-third of the beans against the side of the pot to thicken the soup slightly.
- Stir in the baby spinach and lemon juice and cook until the spinach is just wilted, 1–2 minutes. Taste and add kosher salt and black pepper to your preference.
- Remove and discard the bay leaf. Ladle the soup into bowls and sprinkle each serving with a tablespoon of grated Parmesan; serve hot.
Recipe Card
One-Pot Sun-Dried Tomato White Bean Soup
A hearty, tomato-forward white bean soup studded with tender sun-dried tomatoes and wilted spinach, finished with bright lemon and a savory Parmesan note. Creamy from lightly mashed beans with a chunky, comforting texture—perfect served hot in bowls, optionally with crusty bread.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Drain the sun-dried tomatoes and roughly chop them; drain and rinse the cannellini beans. Peel and finely chop the onion, carrot, and celery; mince the garlic.
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–7 minutes.
- Add the garlic, chopped sun-dried tomatoes, and tomato paste and cook, stirring, for 1–2 minutes to bloom the tomato paste and warm the tomatoes.
- Stir in the dried thyme, smoked paprika, bay leaf, drained cannellini beans, and the vegetable broth. Increase heat to bring the pot to a gentle simmer.
- Reduce heat to medium-low and simmer uncovered for 12–15 minutes to meld flavors. Use a potato masher or the back of a large spoon to mash about one-third of the beans against the side of the pot to thicken the soup slightly.
- Stir in the baby spinach and lemon juice and cook until the spinach is just wilted, 1–2 minutes. Taste and add kosher salt and black pepper to your preference.
- Remove and discard the bay leaf. Ladle the soup into bowls and sprinkle each serving with a tablespoon of grated Parmesan; serve hot.
Nutrition
- Carbohydrates
- 41
- Saturated Fat
- 2.7
- Sodium
- 720
- Fiber
- 11
- Unsaturated Fat
- 9.5
- Protein
- 15
- Fat
- 12
- Cholesterol
- 10
- Trans Fat
- 0
- Calories
- 370
- Sugar
- 6.5