Cannellini Bean and Tomato Soup
A vegan lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 347 kcal, 19g protein, 65g carbs, 2g fat and 20g fibre per serving (approximate)
- About 15 minutes, preparation and cooking
- Estimated cost £1.30–£1.48 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- ¾ of a standard tin of cannellini beans, drained
- 1 standard tin of tomatoes
- 1 onion
- 3 garlic cloves
- 200ml vegetable stock
- fresh basil, to taste
Method
- Peel and chop onion and garlic into even pieces. Drain and rinse cannellini beans.
- Heat a large non-stick pan over medium heat and soften onion and garlic for 5-7 minutes, adding a splash of water if the pan starts to stick.
- Stir in vegetable stock and fresh basil, to taste, then add cannellini beans and tomatoes and simmer gently until tender and thickened.
- Taste, season and portion for serving.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. May contain, depending on the product: Celery, Cereals containing gluten, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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