White Bean and Root Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A simple, nourishing soup featuring creamy white beans and a medley of roasted root vegetables, simmered to rich perfection. This american-inspired soups (vegetarian) ready in about 50 minutes pairs (15 oz each) Cannellini beans, Carrots, Parsnips 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 cans (15 oz each) Cannellini beans
• 2 cups Carrots
• 1 cup Parsnips
• 1 cup Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Chicken or vegetable broth
• 2 Thyme sprigs
• 1 Bay leaf
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in the diced carrots, parsnips, and potatoes, then add 4 cups broth, 2 thyme sprigs, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender.
3. Step 3: Add the drained cannellini beans, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes to meld flavors. Remove and discard the thyme sprigs and bay leaf.
4. Step 4: Serve hot, garnished with 2 tbsp chopped fresh parsley.