Vegetable-Bean Soup

102 Ratings
  • 5 20
  • 4 27
  • 3 33
  • 2 16
  • 1 6

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Everyday Food, December 2011

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Directions

  • 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 20
  • 4 27
  • 3 33
  • 2 16
  • 1 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.
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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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