Hearty Vegetable and White Bean Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, nutrient-packed soup featuring cannellini beans, seasonal vegetables, and a fragrant herb infusion for a satisfying vegetarian meal. This Mediterranean-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs cannellini beans, chicken broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 cans (15 oz each) cannellini beans
• 4 cups chicken broth
• 2 medium carrots
• 2 stalks celery
• 1 onion
• 2 cloves garlic
• 1 tsp thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 tsp dried oregano

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Instructions

1. Step 1: Drain and rinse 2 cans cannellini beans, then set aside. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 chopped celery stalks, then cook for 5 minutes until vegetables soften and onions are translucent.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tsp dried thyme and 1/2 tsp dried oregano.
3. Step 3: Pour in 4 cups chicken broth and bring to a gentle simmer. Add 1 bay leaf and 2 cans beans, then simmer uncovered for 15 minutes to meld flavors.
4. Step 4: Remove bay leaf, then use an immersion blender to partially puree the soup until slightly creamy but still retaining vegetable chunks (or transfer 1 cup soup to a blender, then return to pot).
5. Step 5: Season with salt and pepper to taste, then simmer for 5 more minutes until vegetables are tender but not mushy.