This White Bean Vegetable Soup is a nourishing, cozy bowl full of flavor.

Made with tender veggies, creamy white beans, and a blend of herbs, it’s the perfect one-pot comfort food for chilly days.

Topped with fresh herbs and grated parmesan, it’s both satisfying and simple to prepare.

Why You’ll Love This Recipe

Simple pantry ingredients – Beans, broth, and basic vegetables

Comforting and hearty – A filling meatless main or side

Customizable – Use vegetable or chicken broth

Freezer-friendly – Great for meal prep

Ready in 30 minutes – Easy weeknight option

What You’ll Need (Ingredient Highlights)

White beans – Cannellini or great northern beans

Yellow onion, carrots, celery – The classic soup base

Garlic – Freshly minced for depth

Olive oil + butter – Adds richness to the sauté

Italian seasoning – Herb blend for balanced flavor

Parmesan rind (optional) – Infuses broth with umami

Vegetable or chicken broth – Your choice

Parmesan cheese – For topping

Fresh herbs – Rosemary and parsley as garnish

Pro Tips Before You Start

Use 4 cups broth for a thicker, stew-like soup

Add parmesan rind while simmering for depth

Finish with lemon or herbs for a flavor boost

Double the batch – It reheats beautifully

Serve with crusty bread for a full meal

How to Make White Bean Vegetable Soup

Step 1: Prep the Ingredients
Peel and dice onion, carrots, and celery.

Mince garlic. Drain and rinse 2 cans of white beans.

Step 2: Sauté the Vegetables
In a large pot, heat 2 tbsp olive oil and 1 tbsp butter over medium-high. A

dd onions, carrots, and celery. Sauté until tender.

Step 3: Add Garlic and Seasoning
Stir in garlic, 2 tsp Italian seasoning, salt, and pepper.

Cook for 1 minute until fragrant.

Step 4: Add Broth and Beans
Pour in 4–5 cups broth and stir in the white beans.

Add a parmesan rind if using.

Step 5: Simmer the Soup
Bring to a boil, then reduce to a gentle simmer.

Cook for about 15 minutes, or until veggies are soft.

Step 6: Finish and Serve
Discard the parmesan rind. Taste and adjust seasoning.

Serve hot with grated parmesan, fresh rosemary, or parsley.

What to Serve With White Bean Vegetable Soup

Crusty bread or garlic toast – For dipping

Grilled cheese or panini – For a cozy lunch combo

Simple side salad – Adds freshness

Roasted vegetables – To bulk up the meal

Variations / Substitutions

Use kale or spinach – Stir in at the end for added greens

Swap white beans – Try navy or great northern beans

Make it vegan – Use oil only and skip parmesan

Add pasta or rice – For an extra-hearty version

Spice it up – Add a pinch of red pepper flakes

Storage & Freezing Tips

Refrigerate – Store in an airtight container for up to 4 days

Freeze – Cool completely, then freeze for up to 3 months

Reheat – Gently warm on the stovetop or microwave

Add broth when reheating – To loosen consistency if needed

FAQs

Can I use dry beans?
Yes—cook them in advance before adding to the soup.

What’s the best broth to use?
Vegetable broth for vegan/vegetarian, or chicken broth for more flavor.

Do I need the parmesan rind?
It’s optional but adds amazing flavor. Remove before serving.

Can I add more vegetables?
Absolutely! Try zucchini, spinach, or chopped kale.

How do I thicken the soup?
Mash some beans against the pot sides or use less broth.

Final Thoughts

This White Bean Vegetable Soup is a bowl of wholesome comfort—nutritious, flexible, and full of flavor.

Whether you serve it as a cozy dinner or a healthy lunch prep, it’s a recipe worth keeping on rotation all year long.