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.
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
- ½ lemon, juiced
Instructions
- 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 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.
Comments
No Comments