Roasted Beetroot and White Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Earthy roasted beets blended with cannellini beans into a smooth, hearty soup. This french-inspired vegetarian ready in about 75 minutes pairs peeled and diced beetroot, (15 oz), drained cannellini beans, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 lbs, peeled and diced beetroot
• 1 can (15 oz), drained cannellini beans
• 1, finely chopped onion
• 1, grated carrot
• 2 cloves, minced garlic
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tbsp, chopped fresh dill
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 lbs diced beetroot with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 30 minutes until tender and caramelized.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and 1 grated carrot, sautéing for 5 minutes until softened. Add 2 minced garlic cloves and 1 tsp dried thyme, cooking for 1 minute until fragrant.
3. Step 3: Add the roasted beets, 1 can drained cannellini beans, and 4 cups chicken broth to the pot. Bring to a simmer and cook for 15 minutes.
4. Step 4: Use an immersion blender to puree the soup until smooth. Stir in 1 tbsp fresh dill and 1 tbsp lemon juice. Adjust seasoning with salt and pepper to taste, then serve hot.