White Bean Vegetable Soup

This healthy White Bean Vegetable Soup is hearty, flavorful, and packed with fresh vegetables, cannellini beans, and savory herbs. An easy, wholesome soup recipe perfect for a cozy lunch or simple weeknight dinner.

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: American, Mediterranean

Keyword: soup, vegetarian

Servings:

Calories: 326kcal

Author: Misty Tannery

Equipment

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.

Notes

*broccoli stems are full of vitamins and is an easy way to boost the nutritional value of the recipe. Dicing them small and adding to the carrots and onions softens and blends in nicely to the soup

**if you like plenty of broth in your soup add the extra cup of water. otherwise it is perfect without it.

cannellini beans can be substituted for great northers beans or 1 can of white navy beans.

Nutrition