White Bean and Vegetable Soup

Hearty white bean soup with onions, cabbage, tomatoes, celery, carrots, potato, squash, broth, and Parmesan cheese. Serve with bread to sop up all the goodness.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated June 06, 2022
Elise Bauer
white bean vegetable soup
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.

Want to make those beans from scratch? Here's how to make them on the stovetop or in a pressure cooker.

white bean vegetable soup
Elise Bauer

White Bean and Vegetable Soup

Prep Time 15 mins
Cook Time 110 mins
Total Time 2 hrs 5 mins
Servings 4 to 6 servings

Adapted from Bon Appetit magazine.

Ingredients

  • 2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained

  • 1 tablespoon extra virgin olive oil

  • 1/2 large yellow onion, chopped

  • 1 tablespoon chopped fresh thyme

  • 2 garlic cloves, minced

  • 1/8 head green cabbage, cut into 1/2 inch pieces

  • 1 cups chopped fresh tomatoes

  • 2 celery ribs, cut into 1/2 inch pieces

  • 1 1/2 carrots, cut into 1/2 inch pieces

  • 5 cups (or more) vegetable stock

  • 1 medium potato, cut into 1/2 inch pieces

  • 1/4 cup chopped fresh basil

  • 1/4 head red cabbage, cut into 1/2 inch pieces

  • 2 zucchini or summer squash, cut into 1/2 inch pieces

  • 2 teaspoons kosher salt

  • 1/2 cup grated Parmesan cheese

  • Tabasco sauce (optional)

Method

  1. Cook the onions with thyme and garlic:

    Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes.

  2. Add the green cabbage, tomatoes, celery, and carrots:

    Sauté 10 minutes.

  3. Add the beans, 5 cups of stock, potatoes, and basil:

    Bring to a boil. Reduce heat, cover and simmer for one hour.

  4. Add the red cabbage and zucchini, season:

    Cover and simmer until vegetables are tender, about 20 minutes longer. Taste, and season with salt if needed.

  5. Serve:

    To serve, stir in the cheese. Sprinkle in a dash of Tabasco hot sauce if you want to give the soup a little zip.

    Serve with ground pepper and bread.

Nutrition Facts (per serving)
336 Calories
6g Fat
55g Carbs
20g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 336
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 9%
Cholesterol 7mg 2%
Sodium 1460mg 63%
Total Carbohydrate 55g 20%
Dietary Fiber 13g 46%
Total Sugars 7g
Protein 20g
Vitamin C 40mg 201%
Calcium 270mg 21%
Iron 7mg 37%
Potassium 1490mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.