White Bean and Vegetable Soup

Adapted from Bon Appetit magazine.

  • Yield: Serves 4-6.


  • 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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  • 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)?

  • 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………….