Calendar Soup with Hearty Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting slow-cooked vegetable and bean soup that simmers to perfection, ideal for planning your week's meals with minimal effort. This american-inspired slow cooker (vegetarian) ready in about 435 minutes pairs diced carrots, diced celery, medium diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups diced carrots
• 1 cup diced celery
• 1 medium diced yellow onion
• 3, minced garlic cloves
• 4 cups chicken broth
• 2 cans (15 oz each), rinsed cannellini beans
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Place 2 cups diced carrots, 1 cup diced celery, 1 medium diced yellow onion, and 3 minced garlic cloves into a slow cooker.
2. Step 2: Pour in 4 cups chicken broth, add 2 cans (15 oz each) rinsed cannellini beans, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Cook on LOW for 7 hours until vegetables are tender and flavors are deeply integrated.
4. Step 4: Stir in 2 tbsp chopped fresh parsley just before serving to brighten the flavors.