Slow-Simmered White Bean and Vegetable Soup
A comforting, deeply flavorful soup simmered for hours with cannellini beans and seasonal vegetables for a nourishing, low-sodium meal. This general-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (15 oz each) cannellini beans, medium carrots, stalks 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 cans (15 oz each) cannellini beans
- 2 medium carrots
- 2 stalks celery
- 1 medium onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 diced carrots, 2 diced celery stalks, 1 diced onion, and 3 minced garlic cloves; cook for 5-7 minutes until vegetables soften and onions are translucent.
- Step 2: Stir in 4 cups vegetable broth, 2 cans drained and rinsed cannellini beans, 1 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until vegetables are tender.
- Step 4: Taste and adjust seasoning; serve hot with extra thyme for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered White Bean and Vegetable Soup 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 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 (15 oz each) cannellini beans from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered 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
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
