This easy tomato 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

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.

How to Cook Dried Beans

Soak dried beans 6-8 hours or overnight in water. Drain and add beans to a large pot. Cover beans with water to about 2-inches above the beans. *For flavour, you can add a bay leaf, quartered onion and or halved garlic cloves, but do not salt the water or your beans might be tough.

Bring water to a boil, then reduce heat to medium-low or whatever heat level allows the water to just barely simmer.

Cook, stirring once or twice for 45-60 minutes, or until beans are soft and creamy. Drain and remove and discard bay leaf etc, if using. Use beans right away for your dish or refrigerate to use later.

Two Bean Tomato Spinach Soup

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.

tomato bean soup with spinach in bowls

Get the Recipe: Two Bean Tomato Spinach Soup

Rich tomato broth with red and white kidney beans and spinach. A quick, easy, delicious and hearty soup.
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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 Tbsp. 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 bottom of 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 Tbsp. oil in same pot over medium heat. Add onion, garlic, and a pinch more red pepper flakes, if you like. Cook, stirring often, until vegetables are soft and starting to brown around 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 flavors 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

See the notes above this Recipe Card for how to start this soup with dried beans instead, as well as other 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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