Hearty Mountain Vegetable and Bean Soup

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A comforting soup featuring a medley of fresh mountain vegetables and beans simmered in a savory broth. This American-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 minced garlic cloves
• 1 medium, diced zucchini
• 1 cup, trimmed and chopped green beans
• 14 oz canned diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz), drained and rinsed cannellini beans
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables soften and onion is translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 medium diced zucchini, and 1 cup chopped green beans, cooking for 3 minutes until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes, 6 cups vegetable broth, 1 can (15 oz) drained and rinsed cannellini beans, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
4. Step 4: Season soup with 1 tsp salt and 1/2 tsp black pepper, remove the bay leaf, and stir in 2 tbsp chopped fresh parsley before serving.