Vegan Garden Vegetable & White Bean Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, nutrient-packed soup with garden-fresh vegetables and creamy white beans, ideal for health-conscious families. This Mediterranean-inspired slow-cooker recipe (vegetarian), ready in about 405 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 large, finely diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 can (15 oz), drained and rinsed cannellini beans
• 1 cup, diced zucchini
• 1 cup, frozen peas
• 1/2 cup, chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 more minute until fragrant.
2. Step 2: Transfer the vegetables to the slow cooker. Add 4 cups vegetable broth, 1 can (15 oz) drained cannellini beans, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
3. Step 3: Add 1 cup diced zucchini and 1 cup frozen peas, then cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until vegetables are tender.
4. Step 4: Stir in 1/2 cup chopped fresh parsley and cook on LOW for 15 minutes to let flavors meld.