ZENB Tomato & Vegetable White Bean Soup


PREP TIME 15 minutes

COOK TIME 45 minutes

TOTAL TIME 60 minutes

Nutrition Facts


Serving Size: 396g
Servings: 8

Calories: 160

Amount per Serving*% Daily Value
Total Fat5g6%
Saturated Fat1g5%
Dietary Fiber7g25%
Total Sugar8g
Vitamin A 40%
Vitamin C 15%
Calcium 78mg 6%
Iron 2mg 10%
Potassium 719mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

This veggie-packed Tomato and Vegetable White Bean Soup uses ZENB Roasted Tomato, Garlic & Basil Pasta Sauce to create a warm, tasty dish for you to enjoy. Along with great taste, this soup provides a good source of fiber, potassium, vitamin C, and an excellent source of vitamin A.


  • 1 teaspoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, cut into 1/4-inch slices
  • 1/2 teaspoon each kosher salt & ground black pepper
  • 1/2 pound baby red potatoes, quartered
  • 2 medium yellow squash, halved lengthwise, cut into 1/2-inch slices
  • 1 carton (15.5 ounces) ZENB Roasted Tomato, Garlic & Basil Pasta Sauce
  • 4 cups low-sodium vegetable broth
  • 9 plum tomatoes, seeded, diced
  • 3 cups stemmed kale leaves, roughly chopped
  • 1 can (15 ounces) cannellini beans, rinsed



Heat oil in large pot on medium heat. Add onions, carrots, salt and pepper; cook 3-5 minutes until crisp-tender. Add remaining ingredients.


Reduce heat to low. Simmer, stirring occasionally for 20-25 minutes or until vegetables are cooked through and tender.

Tasty Tips

Garnish soup with freshly grated Parmesan cheese for a tasty twist.

Freeze soup flat in zip-top freezer bags for easy storage.

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