One-Pot Vegetable and White Bean Soup
A hearty, comforting soup simmered to tender perfection with seasonal vegetables and protein-rich beans, ready in under 35 minutes. This american-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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
Instructions
- 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.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- Step 4: Cover and cook for 20 minutes, stirring occasionally, until vegetables are tender.
- Step 5: Discard the bay leaf and season with salt and pepper to taste; serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Vegetable and White Bean Soup take to make?
Total time is about 50 minutes (15 min prep + 35 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 One-Pot 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 olive oil from drying out.
Can I substitute ingredients in One-Pot 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 One-Pot 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 One-Pot 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
