White Bean Vegetable Soup
This White Bean Vegetable Soup is warm, hearty, and deeply comforting. Packed with tender vegetables, creamy white beans, and savory herbs, it’s finished with a sprinkle of Parmesan and fresh herbs for the perfect cozy bowl—ready in under 40 minutes.
Ingredients
- 1 yellow onion 2 cups diced
- 2 carrots 1 cup diced
- 1 –2 ribs celery ¾–1 cup diced
- 3 –4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tsp Italian seasoning
- ¼ –½ tsp salt
- ¼ tsp black pepper
- 4 –5 cups vegetable or chicken broth
- 2 14.5 oz cans white beans, drained and rinsed
- Parmesan rind optional
- ½ cup grated parmesan for topping
- Fresh rosemary or parsley for garnish
Instructions
- Dice vegetables and mince garlic.
- Heat oil and butter; sauté onion, celery, and carrots until soft.
- Add garlic, seasoning, salt, and pepper. Sauté 1 minute.
- Add broth, beans, and parmesan rind. Simmer 15 minutes.
- Remove rind. Taste and season.
- See full steps with tips & photos → https://mischacrossing.com/white-bean-vegetable-soup/
Notes
- For a heartier soup, add a handful of baby spinach or kale in the last 5 minutes.
- Use cannellini or Great Northern beans for a creamy texture.
- Add crushed red pepper flakes for a gentle kick of heat.
- This soup stores well—refrigerate for up to 4 days or freeze for up to 3 months.