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Vegetable Bean Soup

vegetable bean soup in a beige bowl with a gold spoon
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5 from 2 reviews

A hearty and nourishing vegetable bean soup you won’t soon forget.

  • Author: Becky Schmieg
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: American, French

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 cup carrot (diced)
  • 1 cup celery (diced)
  • 1 cup yellow onion ( diced)
  • 3 cloves garlic (minced)
  • 1 15.5 oz can diced tomatoes (drained)
  • 1 tsp herbs de provence
  • 1 15.5 oz can cannelini beans (rinsed and drained)
  • zest of half a lemon
  • 1 quart vegetable or chicken stock
  • salt and pepper
  • 1 tbsp fresh parsley (chopped (plus more for serving))

Suggested toppings

  • parmesan
  • chopped parsley

Instructions

  1. Heat oil in a large stock pot or dutch oven oven medium heat. Add onion, celery and carrot and stir. Sprinkle with 1/4 tsp of salt and a heavy pinch of black pepper. Cook until softened, about 10 minutes.
    celery, carrot and onion being cooked in a dutch oven until softened
  2. Add garlic and stir, allow to cook about 1 minute before adding canned tomatoes, beans, lemon zest, herbs de provence and stock. Bring to a boil, then reduce heat to a simmer. Taste and add more salt if necessary. Continue to simmer for about 15-20 minutes before removing from heat.
    vegetable soup being made in a dutch oven.
  3. Add fresh parsley and remove from heat.
  4. Serve topped with parmesan cheese and more parsley if desired.
    vegetable white bean soup topped with parmesan and parsley

Find it online: https://www.figjar.com/vegetable-bean-soup/