30-Minute Dinners

One-Pot White Bean & Tomato Soup

A straightforward family dinner built around everyday supermarket ingredients.

30 minTotal estimate

4Servings

~$8.20Recipe estimate (USD)

~$2.05Per serving

Editorial recipe: quantities and timings are estimates. This recipe has not yet been independently kitchen-tested.

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Ingredients

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 cans (15 oz each) white beans, drained and rinsed
1 can (28 oz) crushed tomatoes
3 cups vegetable broth
1 teaspoon Italian seasoning
2 cups baby spinach
Black pepper, to taste

Method

Warm oil in a soup pot over medium heat. Cook onion for 6 minutes. Stir in garlic for 30 seconds.
Add beans, tomatoes, broth and Italian seasoning. Bring to a simmer.
Simmer gently for 15 minutes, stirring occasionally. Mash a few beans against the pot to thicken the soup.
Stir in spinach and cook for 2 minutes until wilted. Taste before adding any salt, since broth varies. Serve in four bowls.

Budget notes

The illustrative US$8.20 total is a planning allowance for the amounts used, not a live store quote or verified basket. Compare your own store prices before shopping. Optional extras cost more.

Before you cook

Check labels for allergens and follow ingredient and appliance instructions. Refrigerate perishable leftovers within two hours (one hour above 90°F), use within 3–4 days, and reheat leftovers to 165°F.

Published October 2, 2026 · Weeknight Pantry editorial