White Bean and Vegetable Soup

Adapted from Bon Appetit magazine.

  • Yield: Serves 4-6.

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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Comments

  • Bethann

    This was the first meal my husband and I cooked together after we were married, on our honeymoon in Croatia. We were staying at an Airbnb and short on supplies, so we winged it. We cook a lot so felt comfortable going off recipe. We used dried herbs (a random mixture in the cupboard that I think was oregano, marjoram and rosemary), only green cabbage and leeks instead of garlic and celery. We also used a can of crushed tomatoes instead of fresh, which I probably would have done at home anyway. It adds so much flavour and its way easier. We had chicken boullion so we used that. We didn’t use cheese (couldn’t find it in the market!). I did find it a bit bland but I just added salt to taste and also a healthy amount of Hungarian paprika for added spice which we’d conveniently picked up in Budapest the week before. We served with a drizzle of olive oil and salt and pepper to taste. So overall a pretty loose interpretation but it was delicious and cheap and we will always remember our first meal together as husband and wife.

  • 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?

  • Jessica Grimes

    Oh, I just cooked up a big ol’ pot of this and it is sooooo good!

    I’ve been perusing this website for while and this is the 1st recipe for me to try. Perfect!

  • J C.

    I tried this recipe and fed it to my family for dinner tonight, it is one of the best bean soup recipies I have made so far. It was easy to prepare due to the fact we have most of the ingredients on hand at all times. I used dry herbs insted of fresh and it was still great tasting. I like to make all of my soups from scratch, they are well worth the effort, everyone I serve them to usually come back for more.

  • 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.

  • PV

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

  • 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