This Easy Tomato and White Bean Soup is courtesy of our friend Melanie of A Virtual Vegan. It’s one of the many delicious comfort food recipes you’ll find in her first cookbook, Vegan Comfort Cooking. This bean and tomato soup reminds us of a minestrone soup without all of the other vegetables, which means less work for you with a whole lot of flavor.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
We became virtual blogging friends with Melanie many years ago and we just can’t say enough good things about her.
Not only is she a lovely person, she’s a fantastic cook, blogger, and friend.
Her first cookbook was released recently and we couldn’t be more excited to share it with you.
Another fun fact is that we share the same publisher!
So when she confided in us that she was in the process of writing this book, we knew that it was going to be a good one.
VEGAN COMFORT COOKING
We couldn’t be more proud of Melanie because it’s obvious that she worked hard on the recipes and photos in her cookbook.
It’s well written and beautiful!
The first chapter is all about Sunday Funday, or any morning that requires a great breakfast.
Photo Courtesy of A Virtual Vegan
Here are some of the delicious recipes you’ll find in the First We Brunch chapter:
- Berry Good Breakfast Cake
- Rustic Skillet Potato and Greens Hash – you know we love anything made in a skillet, so this is a must try!
- Drool-Worthy Cinnamon Donuts
- Black Forest Breakfast Crepes – Chocolate and cherries folded up in a tender crepe. Yes please!
- Full English Frittata – Mel is originally from the UK, so she knows how to whip up an authentic English breakfast.
This chapter is the heart of the book. It’s where you’ll find all of the mains.
Think comforting stews, pot pie, meatloaf, tacos, and Vegan Roasted Garlic Alfredo Sauce.
Additionally, you’ll find the Smoky Tomato and White Bean Soup recipe we’re sharing with you now.
TOMATO SOUP WHITE BEANS
This easy homemade vegetable soup recipe is a great quick and healthy dinner idea because it takes no time and is full of flavor.
It starts with our favorite trio of onion, celery, and garlic, and you guys, there are FIVE cloves of garlic in this soup!!!
Moving along, you’ll add smoked paprika, warm cumin, fire roasted tomatoes, broth, and your favorite white beans.
WHAT ARE WHITE BEANS AND WHAT’S THE DIFFERENCE?
There are four different types of white beans. All three can be used interchangeably, although Navy Beans are smaller and break down easier, so in this soup, the other three work best.
NAVY BEANS, OR PEA BEANS – are pea sized white beans and cook quickly. They get nice and creamy when cooked and are good for dips and thickening soups or stews. This bean has the highest amount of fiber, with 19 grams per cup.
GREAT NORTHERN WHITE BEAN – This is a medium sized bean and has a mild flavor. It stays firm when cooked and is great in soups and stews.
WHITE KIDNEY, OR CANNELLINI BEANS – Different names, same bean. This is the largest of the white beans and has a kidney shape. It’s a meaty bean that has an earthy flavor and stays firm when cooking, so it’s perfect for all types of soups, stews, and chili.
BABY LIMA BEANS, OR BUTTERBEANS – These are small, creamy, and have a buttery flavor. It’s a starchy bean and makes a great addition to soups and stews. It’s also great on its own with herbs and spices.
Feel free to use any type of white bean in vegetable soup with tomatoes.
Serve it with a salad and bread (there are several homemade bread recipes in the book).
If you love appetizers and snacks, this is your chapter.
Photo Courtesy of A Virtual Vegan
- Smash-‘Em-Up Salt and Vinegar Potatoes
- Show Stopping Spinach Artichoke Dip
- Quick and Crispy Zucchini Fritters with Avocado Crema
- Down ‘N’ Dirty Taco Fries
FOR DESSERT LOVERS
Don’t worry, there are also plenty of dessert options in Mel’s cookbook.
There are chocolate, berry, and toffee recipes.
Choose from cakes, pies, tarts, puddings, and cookies!
You want it, this book has got it.
Try this Peanut Nutter Butter Chocolate Cake
Photo Courtesy of A Virtual Vegan
A STRAIGHTFORWARD VEGAN COOKBOOK
This cookbook doesn’t mess around. There’s an introduction from Melanie, where she shares her story of why she went vegan, and then it goes right into the recipes.
She also gives tips and notes on many of the recipes to help you master each recipe.
We hope you buy a copy of Vegan Comfort Cooking and make this healthy tomato and bean soup, and all of the other delicious recipes in the cookbook, then come back and let us know what you think.
LOOKING FOR SOUTHERN AND MIDWESTERN VEGAN COMFORT FOOD?
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
And, don’t forget to SUBSCRIBE to the blog so you never miss a recipe. Scroll below the recipe or in our side bar to become a Veganosity subscriber.
Serve this brimming-with-flavor soup in deep bowls that you can cozily wrap your hands around on a chilly evening. It’s easy to make, easy to eat and one of those recipes that gets even more flavorful with time, so it is perfect for making ahead. It even freezes well.
Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019. Photo credit: Melanie McDonald.
- 1 tbsp (15 molive oil or water
- 1 large onion finely chopped
- 2 celery ribs finely chopped
- 5 cloves garlic finely chopped
- 1 tsp smoked paprika or chipotle powder
- ½ tsp ground cumin
- ¼ cup (60 tomato paste
- 27 oz (765 canned chopped fireroasted tomatoes
- 2 tsp (10 salt plus more to taste
- ½ tsp freshly ground black pepper
- 3 cups (720 mvegetable stock
- 1 tbsp (12 cane or granulated white sugar
- 4½ cups (1.2 kwhite kidney cannellini or lima beans, drained and rinsed
- In a large skillet, heat the olive oil or water (for oil-free cookinover medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. If you are using water to sauté, you will need to add a little more water every few minutes to prevent the onion and celery from sticking.
- Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Then add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. I like the soup chunky, but you can use an immersion blender right in the pan to make it smoother and creamier, if you want to.
- tips: Make this soup with only 11/2 to 2 cups (360 to 480 mof stock instead of 3 cups (720 ml), so it’s more like a thick stew, and serve it over rice, quinoa or couscous.