Tomato and White Bean Chowder with Basil

Name: Tomato and White Bean Chowder with Basil
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) olive oil; 1 (300 g) large yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; 2 stalks (100 g) celery stalks, diced; 28 oz (794 g) canned diced tomatoes with juice; 4 cups (960 ml) vegetable broth; 3 cups (600 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; 1 (200 g) medium russet potato, diced into ½-inch cubes; 1½ teaspoons (9 g) salt; ½ teaspoon (1 g) freshly ground black pepper; ½ cup (12 g) fresh basil, torn into bite-sized pieces; ¼ teaspoon (½ g) red pepper flakes (optional); ½ cup (120 ml) heavy whipping cream (optional)

From the MyKitchenBank Kitchen

A rustic Italian-style tomato and white bean chowder that comes together in less than an hour. Aromatic vegetables are sautéed, then simmered with canned diced tomatoes, vegetable broth, and tender white beans until the flavors meld. A touch of heavy cream (optional) makes it rich and properly chowder-like, while a generous handful of fresh basil stirred in at the end provides a bright, herbaceous finish. Serve with crusty bread for a complete, warming meal.

Prep: 15 min
Cook: 31 min
Total: 46 min
Makes: About 6 cups (1.4 liters), serves 4 as a main or 6 as a starter

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Steps

Before you start

Prep all vegetables before you start cooking: dice the onion, mince the garlic, dice the celery, and cut the potato into ½-inch cubes.
Drain and rinse the canned white beans just before adding them to the pot.
Have the fresh basil ready to tear and add at the very end (do not prep it ahead).
The entire recipe comes together in about 45 minutes from start to finish.

1
Sauté aromatics
- Heat the olive oil in a 5-quart pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the minced garlic and diced celery, and cook for 1–2 minutes more, stirring frequently, until fragrant.
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Ready when: Onion is translucent and celery is slightly softened; garlic is fragrant but not browned
Tip: Don't let garlic brown—it will turn bitter. If it's browning too quickly, reduce heat to medium-low.
2
Add tomatoes and broth
- Pour in the canned diced tomatoes with all their juice.
- Add the vegetable broth and stir well, scraping the bottom of the pot to release any browned bits from the sauté.
3
Add beans and potato
- Add the drained white beans and the diced potato.
- Stir to distribute them evenly throughout the broth.
- Bring the liquid to a gentle simmer over medium heat.
4
Simmer the chowder
- Reduce the heat to medium-low and simmer uncovered for 15–20 minutes.
- The potato cubes should become fork-tender, and the beans will warm through.
- The chowder will thicken slightly as starch from the potato is released into the broth.
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Ready when: Potato cubes are fork-tender and easily pierced with a knife; broth is simmering gently
Tip: If you prefer a thicker, stew-like chowder, simmer closer to 20 minutes. For a brothier soup, simmer just 12–15 minutes.
5
Season to taste
- Keep the pot on low heat.
- Carefully taste a small spoonful of the chowder.
- Add salt gradually, stirring well to balance the acidity of the tomatoes.
- Add freshly ground black pepper to taste.
- If you like a subtle heat, add a small pinch of red pepper flakes.
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Ready when: Flavors are balanced; no raw garlic taste remains
Tip: Taste before adding too much salt—canned beans and vegetable broth already contain sodium. Start with ½ teaspoon and adjust.
6
Add cream for richness
- If using heavy cream, slowly pour it into the chowder while stirring gently.
- Keep the heat on low and stir for 1–2 minutes until the cream is fully incorporated and the chowder is heated through.
- Do not allow the chowder to boil, as boiling cream may separate or curdle.
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Ready when: Cream is fully incorporated; chowder is creamy and steaming but not boiling
Tip: Do not boil the cream. If you prefer a lighter chowder, skip the cream entirely—it will still be delicious and satisfying.
7
Finish with fresh basil
- Remove the pot from heat.
- Tear the fresh basil leaves into bite-sized pieces.
- Stir most of the basil into the chowder just before serving, reserving a small handful for garnish.
- Ladle into bowls and top each serving with a few fresh basil leaves.
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Ready when: Basil is distributed throughout the chowder
Tip: Add basil at the very end—cooking it too long will turn it dark and dull its bright, herbaceous flavor. Torn basil releases more flavor than whole leaves.

Good to know

Tips

For a thicker, creamier chowder, use an immersion blender to gently purée the mixture for 10–15 seconds, leaving plenty of chunks for texture and character.
This soup tastes even better the next day once the flavors have had time to fully meld. Make it ahead if you're planning a meal.
White beans can sometimes become very soft if overcooked; simmering for exactly 15–20 minutes keeps them intact and firm while cooking the potato through perfectly.

Make ahead

The chowder can be made up to 2 days ahead. Cool completely, then store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Do not boil. Add the fresh basil just before serving. The flavor deepens when the chowder sits overnight, and the beans become even more tender.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Freezer: The chowder (without cream, if using) can be frozen in an airtight container or freezer bags for up to 2 months. Thaw overnight in the refrigerator and reheat gently on low heat. If you froze it, you can add fresh cream when reheating if desired. Room temperature: Do not store at room temperature for more than 2 hours.

Substitutions

canned white beans (cannellini or great northern), drained and rinsed → Cannellini beans, great northern beans, or chickpeas. Keep the same amount. The chowder will taste slightly different but will be equally delicious.
vegetable broth → Chicken broth or water with a vegetable bouillon cube. Use the same amount. Chicken broth will add richness if you're not vegetarian.
fresh basil → Fresh flat-leaf parsley, fresh oregano, or a combination of herbs. Use the same amount. The flavor profile will shift, but it will still be aromatic and fresh.
heavy whipping cream → Half-and-half, whole milk, or omit entirely. The chowder will be lighter without cream but still satisfying and flavorful.