Hearty Vegetable and White Bean Soup
A comforting, nutrient-packed soup featuring cannellini beans, seasonal vegetables, and a fragrant herb infusion for a satisfying vegetarian meal. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs (15 oz each) cannellini beans, chicken broth, medium 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
Instructions
- 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.
- 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.
- 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.
- 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).
- Step 5: Season with salt and pepper to taste, then simmer for 5 more minutes until vegetables are tender but not mushy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Vegetable and White Bean Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hearty Vegetable and White Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz each) cannellini beans from drying out.
Can I substitute ingredients in Hearty Vegetable and White Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hearty Vegetable and White Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hearty Vegetable and White Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
