White Bean and Vegetable Soup

Photography Credit: Elise Bauer

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.


  • 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)


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 10 Comments

  • Marilyn

    This soup was just what I wanted. I loved it! I didn’t have any stock so used a vegetable bullion and it was just perfect. I did a search for the veggies that I had on hand and found this – how wonderful is that!

  • Malia

    Enjoy this soup, but I feel too that it is a bit bland. It needs probably another 1/2 t. of salt and what else could give it a bit more flavor? I didn’t try the Tabasco sauce but perhaps that is the solution. Cumin? Saffron?

  • Hazel

    Made this with chicken broth and minus the cabbage. Was still pretty good! Good recipe for a simple and comforting meal.

  • sarah

    My sister in law just made this soup for me — it is delicious! The addition of the cheese to the broth adds so much flavor and makes it taste a little like French Onion Soup. Yum!

  • christina

    Maybe it’s because I used low sodium vegetable broth, but my soup came out very bland. I had to add a lot more salt and I also added ketchup. Did anyone else experience this, or did I do something wrong?

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