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
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.
Notes
- Blend or mash some beans to thicken the soup if desired.
- Add kale or spinach at the end for extra greens.
- A parmesan rind can be added during simmering for depth (omit for vegan).
- Flavors improve after resting, making it great for leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
