White Bean Soup with Vegetables and Herbs

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Difficulty: Easy
Servings: 6
Cuisine: Mediterranean-inspired, American comfort
Category: Soup, Vegetarian, Healthy
Keywords: white bean soup, vegetable soup, healthy soup, vegetarian soup, one-pot dinner

 Why You’ll Love This White Bean Vegetable Soup

This White Bean Soup with Vegetables and Herbs is hearty, healthy, and incredibly satisfying. Made with pantry staples like cannellini beans, fresh vegetables, and a blend of herbs, this soup is both nutritious and comforting. Whether you’re seeking a light lunch, meatless Monday dinner, or prepping meals for the week, this one-pot wonder delivers.

With a base of sautéed aromatics, layers of herbs, and naturally creamy white beans, this soup hits all the right notes—savory, herby, nourishing, and full of flavor. It’s also vegan, gluten-free, and easy to customize.

 Ingredients

Main Ingredients:

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 3 cloves garlic, minced

• 1 tablespoon tomato paste (optional, for richness)

• 1 (15 oz) can diced tomatoes, with juices

• 2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed

• 5 cups vegetable broth (or water with bouillon)

• 2 cups chopped kale or spinach (optional but recommended)

• Salt and black pepper, to taste

• Juice of ½ lemon (for brightness)

Dried or Fresh Herbs:

• 1 teaspoon dried thyme (or 1 tbsp fresh)

• 1 teaspoon dried oregano

• ½ teaspoon dried rosemary, crushed

• 1 bay leaf

• ¼ teaspoon red pepper flakes (optional)

For Serving (Optional):

• Chopped parsley or basil

• Grated Parmesan (omit for vegan)

• A drizzle of olive oil

• Crusty bread

 Equipment Needed

• Large soup pot or Dutch oven

• Wooden spoon or spatula

• Knife and cutting board

• Ladle

• Measuring cups and spoons

 Instructions

Step 1: Sauté the Aromatics

1. In a large soup pot, heat olive oil over medium heat.

2. Add onion, carrots, and celery with a pinch of salt.

3. Cook for 6–8 minutes, stirring occasionally, until softened and fragrant.

4. Add the garlic and sauté for another minute, being careful not to burn.

Tip: For more flavor, add tomato paste here and cook for 2–3 minutes until it darkens slightly. This deepens the umami of the broth.

Step 2: Add Tomatoes, Beans, and Herbs

1. Stir in the diced tomatoes with their juices.

2. Add the white beans and all the dried herbs: thyme, oregano, rosemary, and bay leaf.

3. Pour in the vegetable broth and stir everything together.

If you want a thicker, creamier texture, mash about ½ cup of the white beans with a fork before adding them.

Step 3: Simmer

1. Bring the soup to a gentle boil, then reduce heat to low.

2. Simmer uncovered for 25–30 minutes, stirring occasionally, until vegetables are tender and flavors are well-developed.

3. Taste and season with salt and pepper as needed.

Want more body? Simmer longer to reduce the liquid slightly.

Step 4: Add Greens and Finish

1. Add chopped kale or spinach during the last 5 minutes of cooking.

2. Simmer until the greens are wilted and tender.

3. Remove the bay leaf, stir in the lemon juice, and taste again for final seasoning.

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Step 5: Serve

Ladle soup into bowls and top with:

• Chopped parsley or fresh herbs

• A drizzle of good-quality olive oil

• Optional: Grated Parmesan or nutritional yeast for a vegan version

• Serve with a slice of crusty bread, grilled cheese, or a side salad

 Serving Suggestions

This white bean vegetable soup is filling enough to serve as a main dish. Pair it with:

• Whole grain bread or garlic toast

• Grilled cheese (classic comfort pairing)

• Simple side salad with lemon vinaigrette

• Roasted sweet potatoes or squash on the side

For a lighter option, enjoy with a squeeze of lemon and fresh herbs.

 Storage and Make-Ahead Tips

This soup gets better the next day!

Refrigerate:

• Let soup cool completely.

• Store in an airtight container for up to 5 days in the fridge.

Freeze:

• Transfer to freezer-safe containers or bags.

• Freeze for up to 3 months.

• Thaw overnight in the fridge or reheat directly from frozen.

Reheating:

• Reheat on the stove over medium-low heat, stirring occasionally.

• Add a splash of water or broth if it thickens too much in the fridge.

 Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 260

• Protein: 12g

• Fat: 7g

• Saturated Fat: 1g

• Carbohydrates: 35g

• Fiber: 10g

• Sugars: 5g

• Sodium: 520mg

Note: Nutrition values will vary based on brand of broth and any toppings.