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Tomato White Bean Soup


2 Tbsp Pastene Extra Virgin Olive Oil
1 white onion, diced
3 carrots, peeled and chopped
2 celery stalks, sliced
4 tsp Pastene Minced Garlic
1 Tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
½ tsp red pepper flakes
salt and ground black pepper to taste
2 14 oz cans Pastene Small Whole Cherry Tomatoes, undrained
1 tsp sugar, optional
4 cups gluten-free vegetable broth
2 14 oz cans Pastene White Kidney Beans, drained and rinsed
4 cups baby kale
1 Tbsp nutritional yeast


  • In a large stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are soft and the vegetables are starting to brown, about 10 minutes. 
  • Add the garlic, Italian seasoning, garlic and onion powders, red pepper flakes, and a large pinch of salt and pepper, and cook, stirring, for 30-60 seconds or until fragrant.
  • Add the canned tomatoes and cook for about 5 minutes, smashing some of the tomatoes. Stir in the sugar, if using. 
  • Add the vegetable broth and kidney beans and bring to a boil. Reduce heat, cover the pot, and simmer for about 30 minutes. 
  • Add the kale and nutritional yeast, turn up the heat, and cook until the kale is wilted, 2 to 3 minutes. Taste and add more salt and pepper if desired.

Recipe by Gluten Free and More Magazine

Product Used

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