White Bean and Vegetable Soup

Is it that time of year yet for hearty soups? Maybe, maybe not. In any case, this one is a family favorite, combining a potpourri of colorful vegetables with the creamy texture of white beans.

White Bean and Vegetable Soup Recipe

  • Yield: Serves 4-6.

Adapted from Bon Appetit magazine.

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Ingredients

  • 2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, chopped
  • 1 Tbsp chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/8 head of green cabbage, cut into 1/2 inch pieces
  • 1 cups chopped fresh tomatoes
  • 2 celery stalks, cut into 1/2 inch pieces
  • 1 1/2 carrots, cut into 1/2 inch pieces
  • 5 cups (or more) vegetable stock or canned vegetable broth
  • 1 medium potato, cut into 1/2 inch pieces
  • 1/4 cup chopped fresh basil
  • 1/4 head of red cabbage, cut into 1/2 inch pieces
  • 2 zucchini or summer squash, cut into 1/2 inch pieces
  • 2 teaspoons salt
  • 1/2 cup grated Parmesan cheese
  • Tabasco sauce (optional)

Method

1 Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.

2 Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.

3 Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.

Serve with ground pepper and bread.

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Showing 4 of 11 Comments

  • shanty

    Hi Elise ,

    I cooked this soup yesterday , so simple and so easy , that’s where the rich flavour coming from.
    I got two thumbs from my husband , he love it !!! thanks………….

    Luv
    Shanty

  • Don Ray

    Your question “Is it that time of year yet for hearty soups?” intrigued me. When I moved to Panama one thing that amazed me was that soup is eaten almost every day here. I was used to waiting until the frost was on the pumpkin before I was interested in having a nice hearty soup. However, you learn that when you live in a climate that never has frost on the pumpkin, you have to adjust.

    The recipe looks good. I am going to give it a try.

  • PV

    Hi, Does anyone have tips on how to modify this recipe for a slow cooker (crockpot)?
    Thanks!

  • Sarah Ikegami

    What a great meal to introduce the new season! I tried this soup in my crockpot (trying to find healthy ways to use it). I put all the ingredients in the crockpot and and set on high for 3 1/2 – 4 hours. It turned out awesome! I suppose you can cook it on low for 7-8 hours as well.

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