Slow-Cooked Vegetable and White Bean Soup
A deeply flavored soup simmered slowly with seasonal vegetables and creamy white beans for a comforting weeknight meal. This american-inspired slow cooker (vegetarian, gluten-free) ready in about 380 minutes pairs olive oil, large, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 large, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 (15 oz) can, drained and rinsed white beans
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 cup, chopped kale
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 8 minutes until softened, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 (15 oz) can drained and rinsed white beans, 1 (14.5 oz) can diced tomatoes, 4 cups vegetable broth, and 1 tsp dried thyme. Bring to a gentle simmer.
- Step 4: Transfer to a slow cooker, cover, and cook on low for 6 hours.
- Step 5: Stir in 1 cup chopped kale and cook uncovered for 30 minutes until tender.
- Step 6: Season with salt and pepper to taste before serving.
Frequently asked questions
How long does Slow-Cooked Vegetable and White Bean Soup take to make?
Total time is about 380 minutes (20 min prep + 360 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 Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked Vegetable and White Bean Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The white beans were creamy and the vegetables cooked perfectly. My family devoured it.
- ★★★★★
Loved it! So easy and flavorful.
- ★★★★☆
Good for a weeknight, but a bit bland without extra seasoning.
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