Plant-Based White Bean and Tomato Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 mins
Serves 6


  • 1 Bay leaf
  • 1 onion (finely chopped)
  • 2 sticks of celery (finely chopped)
  • 1 leek (finely chopped)
  • 3 garlic cloves (crushed, then chopped)
  • 2 medium courgettes (finely chopped)
  • 200g/7oz spring greens (washed and then shredded)
  • 1x400g/14oz can butter beans in water (drained)
  • 1x400g/14oz can cannellini beans in water (drained)
  • 2x400g/14oz cans plum tomatoes
  • 1 litre/35 oz vegan stock
  • black pepper to taste


  1. Add two inches of cold water to a large pot then add the onions, celery, courgettes, leeks, garlic and large Bay leaf. Put the lid on the pot then cook for 10-15 minutes until the vegetables start to soften.
  2. Add the drained white beans to the pot with the spring greens, plum tomatoes and one litre/35oz of vegan stock.
  3. Cook for a further 15 minutes. Stir occasionally. If it's too thick for you, just add some more boiling water to the pot.
  4. Add some freshly ground black pepper to taste then serve into warm soup bowls.


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