One-Pot Vegetable and White Bean Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, comforting soup simmered to tender perfection with seasonal vegetables and protein-rich beans. This American soup recipe (vegetarian), ready in about 50 minutes, pairs olive oil, onion, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 4 cloves garlic
• 1 can (15 oz) white beans
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat; add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can (15 oz) drained white beans, 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf; bring to a gentle simmer.
4. Step 4: Cover and cook for 20 minutes, stirring occasionally, until vegetables are tender.
5. Step 5: Discard the bay leaf and season with salt and pepper to taste; serve hot.