White Bean Tomato Soup

White Bean Tomato Soup | Wheat-Free Meat-Free

Soup, soup, and more soup. It’s frequently on the menu at our little apartment. It’s not surprising really, since lately the cold here has been nothing short of painful.

If you, like us, live in a cold and snowy place, then here’s a recipe for you.

White Bean Tomato Soup

  • 8 ounces dried cannellini beans (pick through and discard any pebbles/debris/etc)
  • 28 ounce can whole peeled tomatoes
  • 1 large potato, cubed
  • 2 1/2 cups mustard greens, torn into bite-sized pieces
  • 4 cloves garlic, slivered
  • freshly cracked pepper
  • salt

Soaked Beans

  1. First you “quick soak” the beans. Put the beans in a large pot and cover with an inch or two of water. Bring the water to a boil, cover, then turn off the heat. Let sit for 1 1/2-2 hours.
  2. Try one of the beans. If it’s tender, bring the water back to a boil and add a pinch of salt and a few cranks of pepper. Reduce heat, cover partially and let beans simmer. Check every 15 minutes or so until the beans approach “done.” This took about 45 minutes.
  3. Add the potatoes, garlic, and tomatoes and juices, tearing the tomatoes into pieces. Continue simmering until potatoes are done. This took about an hour.
  4. Once the potatoes are done, add the greens and allow to wilt (a few minutes more). Adjust seasoning as needed, and serve.

Serves 6

Obviously this recipe takes time, and the time depends on many variables, things like how old are your beans, how cooked you like them, and how small did you cube your potatoes. It’s a nice recipe to make for a day around the house.

However, if you would like to make the recipe in less time, here is what I would suggest. Buy 2 15-oz cans of cannellini beans. Start at step three above. You probably will want to add a cup of water or broth to make up for the bean water you won’t have. Cook until your potatoes are mostly done (in the interest of fast cooking, you probably want fairly small cubes), then throw in the beans. Continue with step four above.

About the mustard greens, I mainly used them because after making the pear tart, I still had a bunch of greens sitting in the crisper drawer saying, “Please use us before we rot.” Use whatever greens you’d like, kale, chard, turnip greens, etc. If you want to go the inexpensive route, use frozen chopped spinach (another time saver too). It’s soup. It’s not that hard. Have fun.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Looks yummy! Might try this one soon.

  2. You don’t live in a cold and snowy place. :P

    I suppose you’re still allowed to make soup though. Let me know how it turns out.

  3. Made this recipe with a few alterations and in easy form. Used what we had in the fridge, fresh spinach instead of the mustard greens. I also added some basil and a splash of ground red pepper for a little heat and a bit more flavor. I used canned beans(2, 8 oz) instead of soaking. Added a bit of veggie broth and water.

  4. guess i should have said dash instead of splash=D

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