Vegetable-Bean Soup

Prep Time:
25 mins
Total Time:
50 mins

Our vegetarian bean soup is made with ingredients you probably already have in your kitchen, including carrots, onions, celery, and garlic, canned beans, and canned tomatoes. The hearty dish makes a great dinner and requires just 25 minutes of prep; then, the soup simmers on the stovetop until the vegetables are tender. If you omit the parmesan for serving, this soup is also vegan.


  • 2 tablespoons extra-virgin olive oil

  • 2 medium carrots, diced small

  • 2 celery stalks, diced small

  • 1 medium yellow onion, diced small

  • 3 garlic cloves, minced

  • 1 teaspoon dried thyme

  • Coarse salt and ground pepper

  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained

  • 1 can (28 ounces) diced tomatoes

  • 4 cups low-sodium vegetable broth

  • ¼ cup chopped fresh parsley

  • Grated Parmesan, for serving


  1. In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

    Romulo Yanes
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