This White Bean Vegetable Soup is a nourishing, cozy bowl full of flavor.
Made with tender veggies, creamy white beans, and a blend of herbs, it’s the perfect one-pot comfort food for chilly days.
Topped with fresh herbs and grated parmesan, it’s both satisfying and simple to prepare.
Why You’ll Love This Recipe
Simple pantry ingredients – Beans, broth, and basic vegetables
Comforting and hearty – A filling meatless main or side
Customizable – Use vegetable or chicken broth
Freezer-friendly – Great for meal prep
Ready in 30 minutes – Easy weeknight option
What You’ll Need (Ingredient Highlights)
White beans – Cannellini or great northern beans
Yellow onion, carrots, celery – The classic soup base
Garlic – Freshly minced for depth
Olive oil + butter – Adds richness to the sauté
Italian seasoning – Herb blend for balanced flavor
Parmesan rind (optional) – Infuses broth with umami
Vegetable or chicken broth – Your choice
Parmesan cheese – For topping
Fresh herbs – Rosemary and parsley as garnish
Pro Tips Before You Start
Use 4 cups broth for a thicker, stew-like soup
Add parmesan rind while simmering for depth
Finish with lemon or herbs for a flavor boost
Double the batch – It reheats beautifully
Serve with crusty bread for a full meal
How to Make White Bean Vegetable Soup
Step 1: Prep the Ingredients
Peel and dice onion, carrots, and celery.
Mince garlic. Drain and rinse 2 cans of white beans.
Step 2: Sauté the Vegetables
In a large pot, heat 2 tbsp olive oil and 1 tbsp butter over medium-high. A
dd onions, carrots, and celery. Sauté until tender.
Step 3: Add Garlic and Seasoning
Stir in garlic, 2 tsp Italian seasoning, salt, and pepper.
Cook for 1 minute until fragrant.
Step 4: Add Broth and Beans
Pour in 4–5 cups broth and stir in the white beans.
Add a parmesan rind if using.
Step 5: Simmer the Soup
Bring to a boil, then reduce to a gentle simmer.
Cook for about 15 minutes, or until veggies are soft.
Step 6: Finish and Serve
Discard the parmesan rind. Taste and adjust seasoning.
Serve hot with grated parmesan, fresh rosemary, or parsley.
What to Serve With White Bean Vegetable Soup
Crusty bread or garlic toast – For dipping
Grilled cheese or panini – For a cozy lunch combo
Simple side salad – Adds freshness
Roasted vegetables – To bulk up the meal
Variations / Substitutions
Use kale or spinach – Stir in at the end for added greens
Swap white beans – Try navy or great northern beans
Make it vegan – Use oil only and skip parmesan
Add pasta or rice – For an extra-hearty version
Spice it up – Add a pinch of red pepper flakes
Storage & Freezing Tips
Refrigerate – Store in an airtight container for up to 4 days
Freeze – Cool completely, then freeze for up to 3 months
Reheat – Gently warm on the stovetop or microwave
Add broth when reheating – To loosen consistency if needed
FAQs
Can I use dry beans?
Yes—cook them in advance before adding to the soup.
What’s the best broth to use?
Vegetable broth for vegan/vegetarian, or chicken broth for more flavor.
Do I need the parmesan rind?
It’s optional but adds amazing flavor. Remove before serving.
Can I add more vegetables?
Absolutely! Try zucchini, spinach, or chopped kale.
How do I thicken the soup?
Mash some beans against the pot sides or use less broth.
Final Thoughts
This White Bean Vegetable Soup is a bowl of wholesome comfort—nutritious, flexible, and full of flavor.
Whether you serve it as a cozy dinner or a healthy lunch prep, it’s a recipe worth keeping on rotation all year long.
