Vegan Garden Vegetable & White Bean Soup
A vibrant, nutrient-packed soup with garden-fresh vegetables and creamy white beans, ideal for health-conscious families. This mediterranean-inspired slow cooker (vegetarian) ready in about 405 minutes pairs olive oil, large, finely diced onion, peeled and diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1/2 cup chopped fresh parsley and cook on LOW for 15 minutes to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Garden Vegetable & White Bean Soup take to make?
Total time is about 405 minutes (15 min prep + 390 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 Vegan Garden Vegetable & 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 Vegan Garden Vegetable & 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 Vegan Garden Vegetable & White Bean 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 Vegan Garden Vegetable & White Bean 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
- ★★★★☆
Very good for a 390-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 390-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
