Roasted Veggie & White Bean Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, nutrient-packed soup featuring caramelized roasted vegetables and creamy white beans in a herb-infused broth. This mediterranean-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, medium, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp olive oil
• 1 medium, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (15 oz), rinsed and drained white beans
• 4 cups vegetable broth
• 1 cup, halved cherry tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced carrots, 2 diced celery stalks, and 1 diced onion with 1 tbsp olive oil on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add roasted vegetables, 1 can rinsed white beans, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp salt. Bring to a simmer and cook for 15 minutes.
4. Step 4: Stir in 1 cup halved cherry tomatoes and cook for 5 more minutes until heated through. Stir in 1/4 cup chopped fresh parsley and adjust seasoning with salt and pepper.