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Plant-Based White Bean and Tomato Soup

Plant-Based White Bean and Tomato Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Author: Caroline


  • 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
  • 200 g spring greens washed and then shredded
  • 400 g can butter beans in water drained
  • 400 g can cannellini beans in water drained
  • 800 g cans plum tomatoes
  • 1 litre plant-based bouillon / stock
  • black pepper to taste


  • 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.
  • Add the drained white beans to the pot with the spring greens, plum tomatoes and bouillon/stock.
  • Cook for a further 15 minutes. Stir occasionally. If it's too thick for you, just add some more boiling water to the pot.
  • Add some freshly ground black pepper to taste then serve into warm soup bowls.
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