Slow-Simmered Vegetable and White Bean Soup with Thyme
A deeply savory soup featuring seasonal vegetables and white beans, simmered with thyme for a comforting, nutrient-rich bowl. This american-inspired soups ready in about 45 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 diced tomatoes
- 1 (15 oz) can, drained and rinsed white beans
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, diced, 2 carrots, diced, and 2 celery stalks, diced. Cook for 8-10 minutes until softened and onion is translucent, stirring occasionally.
- Step 2: Add 3 garlic cloves, minced, and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Stir in 1 (15 oz) can diced tomatoes, 1 (15 oz) can white beans, drained and rinsed, 4 cups vegetable broth, and 1 tsp dried thyme. Season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Bring to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes to meld flavors, stirring once halfway.
- Step 5: Stir in 2 tbsp fresh parsley, chopped, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Vegetable and White Bean Soup with Thyme take to make?
Total time is about 45 minutes (15 min prep + 30 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-Simmered Vegetable and White Bean Soup with Thyme?
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-Simmered Vegetable and White Bean Soup with Thyme?
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-Simmered Vegetable and White Bean Soup with Thyme 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.
What goes well with Slow-Simmered Vegetable and White Bean Soup with Thyme?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! Made it for a cold evening and it was perfect.
- ★★★★★
The thyme really made it shine. Will make again!
- ★★★★★
My kids asked for seconds. So simple and delicious.
