Name: Vegetable-Bean Soup
Prep time: 25 min
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium carrots, diced small; 2 celery stalks, diced small; 1 medium yellow onion, diced small; 3 garlic cloves, minced; 1 teaspoon dried thyme; Coarse salt and ground pepper; 2 cans (15.5 ounces each) cannellini beans, rinsed and drained; 1 can (28 ounces) diced tomatoes; 4 cups low-sodium vegetable broth; 0.25 cup chopped fresh parsley; Grated Parmesan, for serving

Prep Time:

25 mins

Total Time:

50 mins

Servings:

4

Vegetable bean soup can really do it all. This minestrone-like soup is hearty and comforting, protein-rich, and packed with fiber. It’s a reliable bean soup recipe that you will find yourself coming back to again and again.

Even better, it’s an incredibly adaptable recipe. Shallots or leeks can replace the onion, or you could swap the celery for chopped fennel or cabbage. Don’t have cannellini beans? Use whatever can of beans you have in your pantry. Not a fan of parsley? Garnish the soup with your herb of choice–fresh basil, rosemary, or dill are always good choices. Our recipe is finished with a sprinkle of Parmesan cheese, but you can keep it vegan by omitting the cheese or using a dairy-free alternative.

How to Make Flavorful Vegetable Soup

A vegetable soup with deep, well-developed flavor doesn't take long. Just follow a few simple steps:

Sauté the aromatics: When you sweat vegetables like onions, carrots, and celery until soft and translucent, they start to release their concentrated flavors.
Flavor the base: We use dried thyme and tomatoes to add an extra layer of flavor to the soup.
Add the heavy hitters: Canned white beans are the main component in this soup—two whole cans simmer away until warm and tender.
Use a good broth: Choose your favorite store-bought veggie broth or make your own with veggie scraps.
Season as you go: Add salt and pepper as you cook through each step of the recipe. This will help build flavor slowly instead of potentially over-seasoning at the end.

Keep a resealable bag of vegetable scraps like onion skins, mushroom stems, corn cobs, and celery leaves in the freezer. When it's full, simmer the scraps in a pot with water and spices to make a flavor-packed homemade stock.

Vegetable Soup Upgrades

Hit your protein goals by stirring in leftover rotisserie chicken or cooked lentils.
Stir in a few handfuls of leafy greens like spinach or kale until wilted to add even more fiber.
Go green by adding a bag of your favorite frozen vegetables; broccoli, green beans, or peas are perfect for this recipe.
Make it kid-friendly by cooking some small pasta shapes like orzo or ditalini to add to the mix.
Amp up the umami flavor—a spoonful of miso or tomato paste will do the trick.
Play around with toppings like yogurt or sour cream, which both add a hint of tanginess and make the soup a bit creamy.

What to Serve with Vegetable Soup

Carbs of any kind are the way to go here because the soup itself is a hearty meal on its own. Crush crackers, croutons, or pita chips over the top or serve alongside a warm baguette, cornbread, or flaky biscuits.

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
¼ cup chopped fresh parsley
Grated Parmesan, for serving

Directions

Vegetable Bean Soup ingredients — Brie Goldman

Cook vegetables:

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes.

Brie Goldman
Add spices and cook:

Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes.

Brie Goldman
Add beans, tomatoes, and broth and simmer:

Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.

Brie Goldman
Serve soup:

Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Brie Goldman

Storage Instructions

This soup is great for leftovers. Ladle it into airtight containers and refrigerate for up to three days. It will also keep in the freezer for up to three months. Just thaw the soup in the refrigerator overnight before reheating.

Reheating Vegetable Soup

Pour the soup into a saucepan and gently rewarm over medium heat just until it starts to simmer around the edges, giving it an occasional stir. This takes about 10 minutes since the beans and vegetables are small.

Frequently Asked Questions

Can you substitute dried beans for canned beans in soup?

If you want to use dried beans instead of canned, you'll only need one-third of the amount (about 10 ounces for this recipe). Make sure you soak the beans in salted water for at least four hours, but ideally overnight, before adding them to the soup. Additionally, you'll most likely need another cup or two of broth, since dried beans will soak up liquid as they cook.

What can I add to vegetable soup for flavor?

The best way to add flavor is with seasoning. Make sure you salt the soup well and taste a few times as it cooks. You can also use acids like lemon juice or vinegar to season the soup. These are great for adding a kick of flavor and brightening up the mixture at the end.

More Vegetable Soup Recipes

Originally appeared: Everyday Food, December 2011

Updated by

Riley Wofford

Vegetable-Bean Soup