Italian Tomato and White Bean Soup

Italian Tomato And White Bean Soup Recipe

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Jamallah Bergman


A yummy hearty soup on a cold winter or fall evening.

★★★★★ 1 vote
25 Min


4 slice
1 c
frozen chopped onions
1 1/2 tsp
bottled minced garlic
1 can(s)
crushed tomatoes (28oz can)
1 can(s)
white kidney beans (cannellini beans), rinsed and drained (15 1/2oz)
1 can(s)
chicken broth (14 1/2 oz can)
1/3 c
snipped fresh basil
1 tsp
1/4 c
finely shredded romano cheese


1In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tbsp drippings in pan. Drain bacon on paper towels. Crumble bacon; set aside.
2Cook onions and garlic in drippings until tender. Add crushed tomatoes, beans,chicken broth, 3 tbsp of the basil, and sugar. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Season to taste with pepper.
3To serve, top each serving with crumbled bacon, Romano cheese, and the remaining basil.

About Italian Tomato and White Bean Soup

Course/Dish: Bean Soups, Vegetable Soup
Other Tag: Quick & Easy