Tomato Soup with Baked Cannellini Beans

A traditional favourite with Italian seasoning, garlic and crushed pepper flakes topped with baked bean "croutons".

38.3 g
115.7 g
16 g



  • 1 2/3 cup (277g) Cannellini Beans
  • 1 tbsp lemon juice
  • 1/2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper


  • 1 cup (119g) Chopped white onion
  • 1/4 tsp Salt 
  • 1/8 tsp Pepper
  • 2 cloves Garlic, minced (10g)
  • 3 tbsp (48g) Tomato paste
  • 1 tin/796ml Whole peeled tomatoes in tomato juice, chopped (keep the tomato juice)
  • 1 tbsp Nutritional yeast
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Crushed pepper flakes
  • 1/4 tsp Salt
  • 1/8 tsp Italian seasoning 
  • 1/16 tsp Pepper
  • 1 1/2 cup Vegetable broth
  • 1/3 cup (58g) Cannellini beans
  • 2 tbsp Raw cashews (23g)


Preheat the oven to 400. Line a baking sheet with parchment paper. Combine the beans with the lemon juice, nutritional yeast, garlic powder, salt, pepper and mix. Bake the beans for 20 minutes.

Preheat a dutch oven or soup pot over medium heat. Season with salt and pepper and sauté the onion for a few minutes. Lower the heat, then add the minced garlic and cook for 1 more minute.

Add tomato paste and let cook for 1 minute. Add in the chopped canned tomatoes, along with the juice. Then season with nutritional yeast, garlic powder, onion powder, crushed peppers, salt, Italian seasoning and pepper. Then add the vegetable broth and simmer for 5 minutes or so.

Transfer the soup to a blender, along with the raw cashews and the 1/3 cup of cannellini beans reserved earlier. Blend until smooth.

Taste and adjust the seasonings. 

Serve the soup with the baked beans on top as “croutons”.

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