Slow-Cooked White Bean and Vegetable Soup
A hearty, herb-infused soup with tender vegetables and creamy white beans simmered to perfection. This american-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, minced garlic, stalk, finely chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 into 1/2-inch cubes yellow onion
- 2 cloves, minced garlic
- 1 stalk, finely chopped celery
- 2 medium, diced into 1/2-inch cubes carrots
- 1 medium, diced into 1/2-inch cubes russet potato
- 1 can (15 oz), rinsed and drained white beans
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion (diced into 1/2-inch cubes), 2 garlic cloves (minced), and 1 celery stalk (finely chopped). Sauté for 5 minutes until the onion is translucent and garlic is fragrant.
- Step 2: Add 2 medium carrots (diced into 1/2-inch cubes), 1 medium russet potato (diced into 1/2-inch cubes), 1 can (15 oz) white beans (rinsed and drained), 4 cups vegetable broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer.
- Step 3: Cover and simmer for 25 minutes, stirring occasionally. Remove the bay leaf and season with 1/2 tsp salt and 1/4 tsp black pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked White Bean and Vegetable Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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 White Bean and Vegetable 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 White Bean and Vegetable 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 White Bean and Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 White Bean and Vegetable 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
- ★★★★★
This soup was a hit with my family! The beans were perfectly tender and the vegetables added such a nice flavor. Made it for a cold winter night and everyone loved it.
- ★★★★★
A great comfort food. I added some extra garlic and thyme, and it turned out amazing. Will make again.
- ★★★★★
Loved the simplicity and the delicious taste. The slow cooking brought out the flavors perfectly.
