Delicious & Easy

Vegan Italian White Bean Soup


Preheat oven to 355°.

Line a baking tray with parchment paper.

Combine tomatoes and peppers in a bowl with olive oil and Italian herbs. Taste and season with salt and pepper as desired. Place vegetables on tray and bake for approximately 30 minutes.

In a blender, purée the beans with the roasted vegetables, tomato purée, a few basil leaves and water until smooth. Transfer to a pot and heat through on the stove top.

Serve topped with julienne cut basil and, if desired, vegan croutons.

Ingredients for

Vegan Italian White Bean Soup

4 Roma tomatoes, quartered
1 red bell pepper, sliced
4 tablespoons extra virgin olive oil
1 tablespoon dried mixed Italian herbs
6 ounces canned Italian cannellini beans, drained
1 tablespoon tomato purée
A few fresh basil leaves, plus extra for garnish
1 ¼ cup water
Salt and pepper to taste

Instructions for

Vegan Italian White Bean Soup

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