TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 8 servings


  • 8 large plum tomatoes, cored
  • 1 large onion, cut into 1/2-inch rings
  • 1/4 cup olive oil, divided
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 cups water
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 2-1/4 teaspoons balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 176 calories, 7g fat (1g saturated fat), 0 cholesterol, 362mg sodium, 22g carbohydrate (5g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.


  1. Using long-handled tongs, moisten a paper towel in cooking oil and lightly coat the grill rack. Brush tomatoes and onion rings with 2 tablespoons olive oil. Grill tomatoes over medium heat for 8-10 minutes or until skins blister, turning frequently; set aside to cool.
  2. Meanwhile, grill onion rings over medium heat for 8-12 minutes or until charred, turning frequently.
  3. Peel off and discard charred skin from tomatoes; coarsely chop tomatoes and onion.
  4. In a large saucepan, saute garlic in remaining oil for 1 minute. Stir in the tomatoes, onion, beans, water and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the vinegar, salt and pepper. Yield: 8 servings (2 quarts).
Originally published as Rustic White Bean Soup in The Taste of Home Cookbook 2011, p66

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