Name: Rustic White Bean Soup with Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cans (15 oz each) white beans, drained and rinsed; 2 tbsp olive oil; 1 medium onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 1 medium zucchini, chopped; 1 cup green beans, chopped; 1 can (14.5 oz) diced tomatoes; 5 cups vegetable broth; 1 bay leaf; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley or basil, chopped

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I make Rustic White Bean Soup with Garden Vegetables when I want a cozy, nourishing meal that feels simple and homemade. The creamy white beans and tender vegetables come together in a hearty soup that tastes like it’s been simmering all day.

Why You’ll Love This Recipe

I love this recipe because it’s comforting, budget-friendly, and full of wholesome ingredients. The beans make it filling, while the vegetables add color and freshness. I also like how flexible it is, since I can use whatever garden vegetables I have on hand. Rustic White Bean Soup with Garden Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white beans, drained and rinsed
olive oil
onion, chopped
carrots, sliced
celery, sliced
garlic, minced
zucchini, chopped
green beans, chopped
diced tomatoes
vegetable broth
bay leaf
dried thyme
salt
black pepper
fresh parsley or basil

Directions

I start by heating olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery until softened. I add the garlic and cook until fragrant.

I stir in the zucchini and green beans, then add the white beans, diced tomatoes, vegetable broth, bay leaf, thyme, salt, and pepper. I bring everything to a gentle simmer and let it cook for about 25 to 30 minutes, until the vegetables are tender and the flavors are well blended.

Before serving, I remove the bay leaf and stir in fresh herbs for brightness.

Servings and Timing

I usually get 6 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes

Variations

I sometimes add kale or spinach at the end for extra greens. When I want a richer soup, I blend a small portion and stir it back in. I also like adding parmesan rind while simmering for extra depth.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months. Rustic White Bean Soup with Garden Vegetables

FAQs

Can I use dried beans instead of canned?

I use cooked dried beans, but I make sure they’re fully tender before adding them.

Is this soup vegan?

I keep it vegan by using vegetable broth and skipping any cheese.

How do I thicken white bean soup?

I mash or blend some of the beans to make the soup creamier.

What vegetables work best in this soup?

I like carrots, celery, zucchini, and green beans, but many vegetables work well.

What should I serve with white bean soup?

I like serving it with crusty bread or a simple side salad.

Conclusion

I keep Rustic White Bean Soup with Garden Vegetables in my rotation because it’s hearty, wholesome, and easy to make. With simple ingredients and comforting flavor, this recipe gives me a warm, satisfying meal that always feels like home.

Rustic White Bean Soup with Garden Vegetables

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

A cozy, nourishing white bean soup filled with tender garden vegetables, simmered into a hearty, homemade meal that’s comforting and wholesome.

Ingredients

2 cans (15 oz each) white beans, drained and rinsed
2 tbsp olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 medium zucchini, chopped
1 cup green beans, chopped
1 can (14.5 oz) diced tomatoes
5 cups vegetable broth
1 bay leaf
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley or basil, chopped

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery and sauté until softened, about 5–7 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add zucchini and green beans and cook for 2–3 minutes.
Stir in white beans, diced tomatoes, vegetable broth, bay leaf, dried thyme, salt, and black pepper.
Bring to a gentle simmer and cook for 25–30 minutes, until vegetables are tender and flavors are blended.
Remove the bay leaf.
Stir in fresh herbs before serving.