This easy tomato bean and spinach soup adds two kinds of canned beans to the mix, for a quick, delicious, hearty and healthy soup.

tomato bean soup with spinach in bowls

This two bean tomato spinach soup is everything I’m needing right now – easy, delicious, hearty and healthy.

This soup has a rich tomato broth, combined with both red and white kidney beans and a healthy amount of baby spinach. It’s a great soup to have in the fridge for a bowl at lunch. Add a loaf of crusty bread and a salad and this is a great dinner soup, too.

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Ingredients and substitutions

A few notes about the key ingredients …

Canned Tomatoes – use good quality tomatoes for the best tomato flavour in this soup.

Beans – canned beans make for quick and easy soups, but if you’d prefer, you can soak and cook dried beans to use in this soup. Use any beans you like. I’ve used red and white kidney beans for my soup.

Spinach – baby spinach is a great addition to soup, but feel free to replace the baby spinach with another green. Chard or kale would be great alternatives.

Recipe tips!

  • Bringing out the full flavour of the tomatoes is the key to this soup. Taking the time to caramelize them at the beginning will really pay off at the end. Alternately, for a speedier soup, start with a can of Fire-Roasted tomatoes.
  • If you started with dried beans and cooked them off, save a bit (about a cup) of the bean cooking liquid to add to the soup, for extra flavour and thickness. You can replace a cup of the chicken or vegetable broth or simply add additionally, depending on the thickness of your soup.
  • If starting with canned beans, be sure to rinse well with cold water before using. You’ll remove a lot of the added salt by doing this simple step.
  • As with all soups, seasoning is key. If soup seems to lack enough flavour, it probably needs more salt to bring out all the flavours.

Variations

Change it Up! If you’re feeling like a change of flavours, switch out the Italian-style herbs in this soup with a Tex-Mex mix. Use a bit of cumin, chili powder and/or paprika, to taste.

Two Bean Tomato Spinach Soup

Making ahead, storing and freezing

This soup holds well in the fridge so it is a good candidate for making ahead.

Store leftovers in the refrigerator for 3-4 days.

This soup will freeze well for up to 3 month.

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tomato bean soup with spinach in bowls

Get the Recipe: Bean and Spinach Soup

Rich tomato broth with canned red and white kidney beans and spinach. A quick, easy, delicious and hearty soup.
5 stars from 3 ratings
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings

Ingredients

Caramelized Tomatoes:

  • 2 Tablespoons olive oil
  • 28 oz canned whole peeled tomatoes, drained, reserving liquid
  • 1/8 – 1/4 teaspoon crushed red pepper flakes, to taste, for a bit of heat
  • Salt and freshly ground pepper

Soup:

  • 2 Tablespoons olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, thinly sliced
  • 4 cups chicken or vegetable broth
  • 16 oz canned red kidney beans, well rinsed
  • 16 oz canned white kidney beans, well rinsed
  • 1 Tablespoon white or red wine vinegar
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Piece of Parmesan rind, optional
  • 3 cups baby spinach
  • 1 Tablespoon pesto, optional

Instructions
 

  • Heat 2 Tablespoons of oil in a large heavy pot over medium-high. Drain tomatoes, reserving the liquid to use later. Add the tomatoes, red pepper flakes and a pinch of salt to the pot. Stir to combine, then allow to cook, undisturbed, until caramelized and browning in spots, about 5 minutes. Break up tomatoes, scraping the bottom of the pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
  • Heat another 2 Tablespoons of oil in the same pot over medium heat. Add onion, garlic, and a pinch of red pepper flakes if you like. Cook, stirring often, until vegetables are soft and starting to brown around the edges, 8-10 minutes. Stir in vinegar and caramelized tomatoes, scraping up browned bits. Add broth, beans, vinegar, dried herbs, reserved tomato juice and Parmesan rind (if using) to the pot. Bring to a simmer. Cook until flavours meld, about 30–45 minutes. Taste soup and season with salt and pepper, as needed.
  • Just before serving, stir in spinach and pesto, if using and cook until spinach is just wilted. Serve.

Notes

Tips!
    • Bringing out the full flavour of the tomatoes is the key to this soup. Taking the time to caramelize them at the beginning will really pay off at the end. Alternately, for a speedier soup, start with a can of Fire-Roasted tomatoes.
    • Be sure to rinse the canned beans well with cold water before using. You’ll remove a lot of the added salt by doing this simple step.
    • As with all soups, seasoning with enough salt is key. If the soup seems to lack enough flavour, it probably needs more salt to bring out all the flavours.
See the notes above this Recipe Card for more tips for making this soup!
Cuisine: American, Canadian
Course: Soup
Author: Jennifer Maloney
Serving: 1serving, Calories: 256kcal, Carbohydrates: 31g, Protein: 10g, Fat: 11g, Saturated Fat: 1g, Sodium: 1186mg, Potassium: 882mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1610IU, Vitamin C: 30.1mg, Calcium: 127mg, Iron: 4.3mg
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