Italian-Style Roasted Vegetable and White Bean Soup
A hearty soup featuring oven-roasted vegetables blended with creamy white beans and fresh herbs for a comforting Italian-inspired starter or light meal. This italian-inspired soups (vegetarian) ready in about 50 minutes pairs medium, peeled and chopped carrots, medium, chopped zucchini, chopped red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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 medium, peeled and chopped carrots
- 1 medium, chopped zucchini
- 1 chopped red bell pepper
- 3 tbsp olive oil
- 4 minced garlic cloves
- 2 cups cooked or canned, rinsed and drained cannellini beans
- 4 cups vegetable broth
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 chopped carrots, 1 chopped zucchini, and 1 chopped red bell pepper with 2 tbsp olive oil and 1 tsp salt on a baking sheet. Roast for 25 minutes, stirring halfway, until tender and caramelized.
- Step 2: In a large pot over medium heat, heat 1 tbsp olive oil. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add the roasted vegetables, 2 cups cannellini beans, 4 cups vegetable broth, 1 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 1/2 tsp black pepper to the pot. Bring to a simmer and cook for 10 minutes to meld flavors.
- Step 4: Using an immersion blender, partially puree the soup to your preferred texture, leaving some beans and vegetables whole for body.
- Step 5: Stir in 1 tbsp fresh lemon juice to brighten the soup and adjust seasoning if needed. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian-Style Roasted Vegetable and White Bean Soup take to make?
Total time is about 50 minutes (10 min prep + 40 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 Italian-Style Roasted 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 medium, chopped zucchini from drying out.
Can I substitute ingredients in Italian-Style Roasted 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 Italian-Style Roasted Vegetable and White Bean Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Italian-Style Roasted 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.
