White Bean and Vegetable Soup

Hearty white bean soup with onions, cabbage, tomatoes, celery, carrots, potato, squash, broth, and Parmesan cheese.

  • 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

  1. 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

  2. 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.

  3. PV

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

  4. 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.

  5. 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.

  6. 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!

  7. 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?

  8. 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!

  9. Hazel

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