This White Bean Vegetable Soup is healthy, hearty, and packed with fresh flavor! Loaded with colorful vegetables, protein-rich cannellini beans, and a savory broth, this easy homemade soup is the perfect comforting meal for busy weeknights or cozy weekends. Every spoonful is filled with wholesome ingredients that make eating this soup delicious and satisfying. Whether you are looking for a nourishing meatless dinner, a simple meal prep recipe, or a flavorful way to enjoy more vegetables, this Mediterranean style healthy white bean vegetable soup is one you’ll want to make again and again!
We love this soup year round, but in the summer it sings with all the fresh vegetables! If you love soup even in the spring and summer you definitely need to try this Chunky Chicken Vegetable Soup!
Ingredients
- olive oil
- yellow onion
- fresh garlic
- carrots
- zucchini
- broccoli florets
- broccoli stems (optional)
- kale
- cannellini beans
- rosemary
- tumeric
- oregano
- pepper
- salt
- crushed tomatoes
- vegetable broth
- lemon
See exact measurements in recipe card below
Instructions
In a large pot, heat the olive oil over medium to medium high heat. Add the onion and carrots and broccoli stem pieces and cook for 5–6 minutes, stirring occasionally, until softened. Next, stir in the garlic, rosemary, turmeric, and oregano, cooking for 1 minute until fragrant. Add the crushed tomatoes, vegetable broth, and white beans, then bring the mixture to a gentle simmer. Allow the soup to cook for 10 minutes to let the flavors blend together. Stir in the zucchini, kale, and broccoli, then continue simmering for 10 more minutes, or until the vegetables are tender. Finish by seasoning with salt, pepper, and the juice of half a lemon for a bright, fresh flavor.
Watch this soup come together so easily in the video below.
Equipment
Having a well stocked kitchen helps dinners come together quickly! I especially recommend a heavy bottom soup pot or dutch oven. You will use it for soup, stocks, popcorn, candy making, roasts, sauces etc! This is one of my favorites.
Storage
We love to meal prep this soup. It lasts for 4 days in the fridge. These bowls are great for meal prepping!
Substitutions
This soup is very forgiving and customizable.
- Cannellini Beans sub for Great Northern beans or 1 can of Navy beans
- kale sub for spinach or take out completely
- veggies - any veggies can be used. Cauliflower is a great option as well as adding green beans.
White Bean Vegetable Soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- ½ medium yellow onion diced
- 4 cloves garlic minced or pressed
- 2 carrots sliced or diced
- ½ cup broccoli stems finely diced, optional*
- ½ teaspoon dried rosemary heaping
- ½ teaspoon dried oregano heaping
- ¼ teaspoon turmeric
- 15 ounce canned crushed tomatoes
- 4 cups vegetable broth
- 1 cup water optional**
- 31 ounces canned cannellini beans
- 1 medium zucchini diced
- 1 cup broccoli florets
- 1 cup kale chopped
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- pinch red pepper flakes optional
- ½ lemon, juiced
Instructions
- (Make sure to have all veggies chopped and ingredients gathered before to speed up your cooking process)In a dutch oven or soup pot heat olive oil over medium heat. Add onions, carrots and broccoli stems and cook for 5–6 minutes, stirring occasionally, until softened. Stir in the garlic, rosemary, turmeric, and oregano, cooking for 1 minute until fragrant. Add the crushed tomatoes, vegetable broth, (water if desired) and white beans and red pepper flakes if using and bring the mixture to a gentle simmer. Allow the soup to cook for 10 minutes to let the flavors blend together. Stir in the zucchini, kale, and broccoli, then continue simmering for 10 more minutes, or until the vegetables are just tender. Finish by seasoning with salt, pepper, and the juice of half a lemon for a bright, fresh flavor.
Katrina says
This is exactly the kind of soup I love making when I want something hearty without a lot of fuss. It was so comforting, I served it with a slice of crusty sourdough for an easy dinner
Misty Tannery says
We also love this with sourdough! I am so happy you enjoyed it!
Sidney says
We were sick this week and this was so needed! Thanks for this recipe.
Misty Tannery says
I am sorry you were sick...but so glad this was comforting!
Leanne says
We had a rainy few days here and I felt like soup. This hit the spot. It was hearty and filling, just what I was looking for.
Misty Tannery says
I am so glad you enjoyed this hearty meal!
Madhu says
This is exactly the kind of recipe that gets better the next day too. Making a big batch Sunday and eating off it all week.
Misty Tannery says
That is exactly what we do as well. So glad you like it!
Risa says
I decided to make this to have for lunch the next few days. I loved all the veggies in the soup, it was flavorful and hearty, the perfect cozy and healthy meal. Thanks for the great recipe!
Misty Tannery says
I am so glad you enjoyed it so much!
Abi says
This White Bean Vegetable Soup turned out so comforting and delicious! We enjoyed it for dinner!
Misty Tannery says
I am so glad you liked it! Thank you for sharing!
Courtney says
I love how many veggies you packed in here! This was such a cozy and filling bowl of soup. Making a double batch next time so I can keep some in the freezer!
Misty Tannery says
It freezes so well! I am thrilled you enjoyed it!
Stephanie says
This soup was so filling for a great meatless dinner idea! It was full of such great flavor.
Misty Tannery says
So glad you liked it! Its a meatless meal we make often!
Eva Filer says
I can't wait to make this. We love bean soup and this sounds so hearty and filling!
Misty Tannery says
I hope you love it! We eat it on repeat!