Vegetable-Bean Soup

Name: Vegetable-Bean Soup
Prep time: 25 min
Total time: 50 min
Ingredients: 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; 1/4 cup chopped fresh parsley; Grated Parmesan, for serving

102 Ratings
5 Reviews

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.

Everyday Food, December 2011

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Recipe Summary

prep:

25 mins

total:

50 mins

Servings:

Directions

Step 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.

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Reviews (5)

102 Ratings

5 star values: 20
4 star values: 27
3 star values: 33
2 star values: 16
1 star values: 6

Martha Stewart Member

02/15/2020

I loved this recipe but added more specific measurements. 2 carrots = 1 cup diced 2 celery stalks = 1 cup diced I switch up the beans to whatever I have on hand and sometimes use chicken broth instead of vegetable broth. I also add a small can of mild Rotel tomatoes(with green chillies) which really gives this soup a tasty kick!

Martha Stewart Member

09/11/2018

This was quick and easy. I doubled the recipe, cooked up some dried great northern beans to use in place of the cannellini beans and added leftover green beans. This was perfect for an unseasonably cool September evening

Martha Stewart Member

11/04/2017

I didn't use low sodium broth but wish I had or left out the extra salt but was great soup! Good taste, easy to make, and fast! Will make again.

Martha Stewart Member

04/29/2014

One of the best quick soups I have ever made. If necessary adjust the acid from the tomatoes with a half teaspoon or so of sugar. Has become a family favorite.

Martha Stewart Member

11/12/2013

Great recipe, easy steps, just as good if made a day ahead. If you're not a vegetarian, just add 1/4-1/2# chorizo or other smoked sausage.

Martha Stewart Member

01/27/2013

This recipe is great on a chilly evening. Pair it with some crusty bread and wine and you've got yourself a good night. I also like to make extra and pack it with a half sandwich for lunch. Hearty and healthy!

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Vegetable-Bean Soup

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Recipe Summary

Ingredients

Directions

Reviews (5)

All Reviews for Vegetable-Bean Soup

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Vegetable-Bean Soup

Gallery

Recipe Summary

Ingredients

Directions

Reviews (5)

All Reviews for Vegetable-Bean Soup