Recipe description
July 24, 2026
Tomato and cannellini bean soup
A fiber-rich tomato and cannellini bean soup for gentle digestion support.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from beans, tomatoes, and vegetables.
- Contains polyphenol-rich ingredients like tomatoes, garlic, and olive oil.
- Plant-based, minimally processed with simple flavor boosters for balanced meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tomato
4
piece
Cannellini beans
2
cup
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Vegetable broth
4
cup
Bay leaf
1
piece
Thyme
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Basil
2
tablespoon
Instructions
1
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened.
2
Add chopped tomatoes, cannellini beans, vegetable broth, bay leaf, and thyme. Bring to a boil.
3
Reduce heat and simmer for 20 minutes, stirring occasionally.
4
Season with salt and black pepper to taste. Remove bay leaf before serving.
5
Ladle soup into bowls and garnish with fresh basil leaves.
More Recipes For Your Gut
Nutrition
450 kcal
Calories
15 g
Protein
48 g
Carbohydrates
12 g
Fiber
8 g
Sugar
28 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this soup vegan or vegetarian?
Yes, it’s plant-based and vegan when using vegetable broth; no meat or dairy.
How many servings does this make?
2 servings as written; to serve more, scale the ingredients proportionally.
Can I substitute cannellini beans with other beans?
Yes, you can use any white bean (e.g., navy beans) or chickpeas; cooking times may vary slightly.
How long does it take to make this soup?
About 35–40 minutes total (prep ~15 minutes, simmer ~20 minutes).
How can I thicken or thin the soup?
For thicker soup, mash some beans or blend part of the soup; for thinner, add more broth.
Can I freeze leftovers?
Yes, let cool and freeze in airtight containers for up to 3 months; thaw and reheat.
What herbs go well with this soup?
Basil is suggested; you can also add parsley, thyme, or oregano.
Are there any allergens to watch out for?
It’s vegan and dairy-free; check the broth label for gluten or other additives.
Can I make this in a slow cooker or Instant Pot?
The recipe is written for the stove; you can adapt for an Instant Pot: sauté onion and garlic, add the rest, cook 8–10 minutes under pressure, then natural release.
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